Taste of Home
Colorful Three-Bean Soup
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 12 servings (about 3 quarts).
When I was growing up, my mother prepared many different soups, each seasoned just right. She often made this colorful combination that's chock-full of harvest-fresh goodness. It showcases an appealing assortment of beans, potatoes, carrots and spinach.
-Valerie Lee, Snellville, Georgia
Ingredients
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1 medium onion, chopped
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1 tablespoon canola oil
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3 small potatoes, peeled and cubed
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2 medium carrots, sliced
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3 cans (14-1/2 ounces each) chicken or vegetable broth
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3 cups water
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2 tablespoons dried parsley flakes
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2 teaspoons dried basil
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1 teaspoon dried oregano
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1 garlic clove, minced
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1/2 teaspoon pepper
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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3 cups chopped fresh spinach
Directions
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1.
In a Dutch oven, saute onion in oil. Add next 9 ingredients. Simmer, uncovered, until vegetables are tender. Add beans
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2.
and spinach; heat through.
Nutrition Facts
1 cup: 158 calories, 2g fat (0 saturated fat), 2mg cholesterol, 604mg sodium, 28g carbohydrate (3g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 meat.
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