COLORFUL THREE-BEAN SOUP
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
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onion in oil. Add next 9 ingredients. Simmer, uncovered, until vegetables are tender. Add beans , and spinach; heat through.
Nutrition Facts : Calories 158 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 604mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
CONTEST-WINNING THREE-BEAN SOUP
This chili-like soup is delicious and very low in fat. Salsa, cumin and chili powder gave it plenty of flavor while several canned items make it fast to throw together on busy nights. -Joni Voit Champlin, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Nutrition Facts : Calories 201 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 755mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 10g fiber), Protein 12g protein. Diabetic Exchanges
THREE BEAN SOUP
This is a great filling soup with potential to adjust to your individual taste. You can add the hamburger or leave out...I leave it out.
Provided by TishT
Categories Lunch/Snacks
Time 35m
Yield 12 one cup servings, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium heat.
- Cook hamburger until mostly cooked, then add onion and garlic in the saucepan and slowly cook until tender and browned.
- Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan.
- Cook over medium-high heat approximately 25 minutes.
- As the mixture thickens, stir in the red wine.
HAM AND THREE BEAN SOUP
This recipe is easy, healthy, and packed full of protein. My Great-Aunt used to make this all the time. I just revamped it to make it a little more colorful.
Provided by Lisa, Mason's Mom
Categories Bean Soups
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Heat 1 teaspoon of Canola oil in a cast iron pot (dutch oven). Medium heat is good.
- 2. Saute carrots, celery, and onion until translucent. About five (5) minutes
- 3. Add garlic, ham, and chicken broth. Bring to slow boil.
- 4. Reduce heat and add three types of beans. (Sometimes I will mash some of the great northern beans first, to thicken the soup)
- 5. Put on the lid and let it simmer for as long as you need it to simmer. You can eat it right away or let the flavors "marry" first.
- 6. Enjoy with a big hunk of crusty bread, butter and Table Syrup!
THREE-BEAN SOUP
For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that leans more on fresh beans than it does the dried ones. Just keep in mind you have to soak the lima beans overnight.
Provided by Molly Baz
Categories Soup/Stew Leek Garlic Bacon Fennel Celery Thyme Lima Bean Bean Sugar Snap Pea Dill Lemon Parmesan Bread
Yield 6-8 servings
Number Of Ingredients 19
Steps:
- Quarter leeks lengthwise, then cut crosswise into 1/2" pieces. Rinse leeks in a fine-mesh strainer and pat dry with paper towels. Smash garlic cloves with the flat side of a chef's knife and peel; set 2 cloves aside.
- Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring, until golden brown and starting to crisp, 8-10 minutes. Add smashed garlic and 2 Tbsp. oil and cook, stirring often, until garlic is just beginning to turn golden 3-4 minutes. Add leeks, chopped fennel, celery, thyme, bay leaf, and 1 Tbsp. salt. Cook, stirring often, until vegetables are beginning to soften, about 4 minutes. Add lima beans, red pepper flakes, and 6 cups water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer, occasionally skimming and discarding any foam that rises to the surface, until beans are slightly crunchy but not quite creamy, 25 minutes. Add Romano beans and snap peas, return to a simmer, and continue to cook, adding just enough water to keep beans submerged, until dried beans are creamy and fresh beans are just cooked through, about 15 minutes more.
- Meanwhile, pulse dill, zest of whole lemon, fennel fronds, and 1 reserved garlic clove in a food processor until finely chopped. With the motor running, stream in 1/2 cup oil. Add 3/4 tsp. salt and squeeze in 2 tsp. lemon juice. Transfer pesto to a small bowl and set aside.
- Remove stew from heat and stir in crème fraîche, black pepper, and 4 tsp. lemon juice. Taste and adjust seasoning.
- Rub bread with remaining garlic clove, drizzle with oil, and season lightly with salt.
- Ladle soup into bowls. Drizzle with pesto, then top with shaved Parmesan. Serve with garlic bread and remaining pesto alongside.
THREE BEAN SOUP
This soup is not only pretty, it is very easy and healthy as well and truly delicious. Top with chopped green onions and grated cheddar cheese.
Provided by DEBOKC
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 34.6 g, Fat 3.6 g, Fiber 12 g, Protein 11.3 g, SaturatedFat 0.5 g, Sodium 294.7 mg, Sugar 1.4 g
THREE-BEAN VEGETABLE SOUP
Make and share this Three-Bean Vegetable Soup recipe from Food.com.
Provided by JackieOhNo
Categories Beans
Time 3h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Soak beans overnight in plenty of cold water; or boil 2 minutes, cover, and let stand 1 hour. Drain beans.
- 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.
- 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.
- 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.
- Serve soup hot with Parmesan cheese, sour cream, and tomato.
Nutrition Facts : Calories 277.4, Fat 3.6, SaturatedFat 0.7, Sodium 583.5, Carbohydrate 45, Fiber 10.8, Sugar 5.5, Protein 17.5
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