Three Bean Soup
published by A Bromley on May 2, 2012
There is nothing much better on a chilly, stormy day to warm up your body and your mood and this one is both healthy and delicious. I make it quite often.
THREE BEAN SOUP
In a soup pot over medium high heat combine
1 quart (4 cups Beef, chicken or vegetable stock)
1 cup coarsely shredded red cabbage
2 cloves garlic minced
1 medium onion coarsely chopped
1 stalk celery incl. leaves chopped medium fine
1 Tbsp. olive oil
1 Tbsp. fresh parsley chopped fine
1 1/2 tsp. salt
1 tsp. sugar
1/2 tsp. ground black pepper
1/2 tsp. crushed basil
Pinch of dill weed
Bring to a full boil and reduce heat to simmer for 5 minutes
Add
1 – 15 oz can cut green beans (do not drain)
1 – 15 oz can cut waxed beans (do not drain)
1 – 15 oz can red kidney beans (do not drain
Stir to combine and bring to full simmer
Cover and simmer for 10 – 12 minutes
Remove from heat. Serve in warm soup bowls topped with
seasoned croutons and a good sprinkle of shredded cheese. (I use cheddar)
# 1 by momofplenty
May 2nd, 2012 at 2:01 pm #
I sure would like to go to your place for dinner.
# 2 by lauralu
May 2nd, 2012 at 2:08 pm #
Great recipe I agree with momplenty ^_^
# 3 by Kharla Jolly
May 2nd, 2012 at 8:09 pm #
Thanks for a very nice recipe.
# 4 by vickylass
May 3rd, 2012 at 7:41 am #
Might as well be my lunch for tomorrow as it’s being rather springery like, that is, showery and coolish! I love what we call spoon melas. Good share!
# 5 by jennifer eiffel01
May 19th, 2012 at 10:12 am #
Wow that sounds yummy. We’ll make it on a friday night to go along with our tuna sandwiches or grilled cheese, We usually have chicken noodle soup.