Three-Bean Vegetable Soup |
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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 8 |
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From Full of Beans , Good Food Magazine February 1988 Ingredients:
1 cup dried pinto bean, rinsed |
1 cup dried red kidney beans, rinsed |
1 cup dried small white beans, rinsed |
3 teaspoons olive oil |
2 medium onions, finely chopped |
2 celery ribs, finely chopped |
2 medium carrots, pared, finely chopped |
1 (46 ounce) can chicken broth |
4 cups water |
1 (16 ounce) can plum tomatoes, drained, seeded, coarsely chopped |
3 garlic cloves, minced |
1/2 cup fresh parsley, finely chopped |
1 bay leaf |
salt & freshly ground black pepper |
freshly grated parmesan cheese (to garnish) |
sour cream (to garnish) |
1 medium tomato, diced, for garnish |
Directions:
1. Soak beans overnight in plenty of cold water; or boil 2 minutes, cover, and let stand 1 hour. Drain beans.
2. Heat oil in Dutch oven over medium heat. Add onions and cook, stirring occasionally, until softened. Add celery and carrots and cook 3 minutes longer.
3. Add broth, the water, beans, tomatoes, garlic, 1/4 cup parsley, and the bay leaf. Boil uncovered 10 minutes. Reduce heat and simmer uncovered until beans are tender, about 1 hour. Remove bay leaf.
4. Puree half the soup in food processor or blender and return to saucepan. Season with salt and pepper and stir in remaining 1/4 cup parsley.
5. Serve soup hot with Parmesan cheese, sour cream, and tomato.
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