Three Bean Soup Recipe

Three Bean Soup Recipe

Ingredients

Makes 4 to 6 servings

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 cup chopped celery
• 2 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 1/2 cups cooked or 1 can dark red kidney beans, drained and rinsed
• 1 1/2 cups cooked or 1 can black beans, drained and rinsed
• 1 1/2 cups cooked or 1 can navy or other white beans, drained and rinsed
• 4 cups vegetable broth or water
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the onion, carrot, celery and garlic
3. Cover and cook until softened, about 7 minutes
4. Uncover and stir in the tomatoes, all the beans and the broth
5. Add the soy sauce, thyme and bay leaf and season with salt and pepper to taste
6. Bring to a boil, then reduce heat to low and simmer until the vegetables are tender, about 45 minutes
7. Remove the bay leaf and discard before serving
8. Add the parsley and serve

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