3 Bean Stoup (Rachael Ray) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Found this recipe while trying to add more beans to our diet and really found a winner. A thick, hearty soup, served with crusty bread makes a meal Ingredients:
3 tablespoons olive oil |
1 lb baby red potato, thinly sliced |
4 celery ribs, from the heart chopped |
5 carrots, shredded (2 cups) |
2 onions, chopped |
1 bay leaf |
4 cups vegetable broth or 4 cups chicken broth |
1 (15 ounce) can tomato sauce |
1 (15 1/2 ounce) can chickpeas, rinsed |
1 (15 1/2 ounce) can kidney beans, rinsed |
1/2 lb green beans, cut into 1-inch |
salt & freshly ground black pepper |
1/2 cup pickle relish |
flat leaf parsley, chopped for garnish |
Directions:
1. In a soup pot, heat the olive oil,.
2. over medium-high heat. Add the potatoes, celery, carrots, onions and bay leaf and cook until softened, 7 to 8 minutes.
3. Add the broth tomato sauce, chickpeas and kidney beans, cover and bring to a boil. Add the green beans and cook until just tender, 5 minutes. Season liberally with salt and pepper.
4. Stir in the relish and turn off the heat. Discard the bay leaf. Top with the parsley.
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