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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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:
1 medium onion, chopped |
1 tablespoon canola oil |
3 small potatoes, peeled and cubed |
2 medium carrots, sliced |
3 cans (14-1/2 ounces each) chicken or vegetable broth |
3 cups water |
2 tablespoons dried parsley flakes |
2 teaspoons dried basil |
1 teaspoon dried oregano |
1 garlic clove, minced |
1/2 teaspoon pepper |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
3 cups chopped fresh spinach |
Directions:
1. In a Dutch oven, saute onion in oil. Add the next nine ingredients. Simmer, uncovered, until vegetables are tender. Add beans and spinach; heat through. Yield: 12 servings (about 3 quarts).
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