Name: Colorful Three-Bean Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings (about 3 quarts)
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

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

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Colorful Three-Bean Soup

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Yield: 12 servings (about 3 quarts)

Prep: 20 min

Cook: 15 min

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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

Text Ingredients

Directions

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

1 cup: 158 calories, 2g fat (0 saturated fat), 2mg cholesterol, 604mg sodium, 28g carbohydrate (3g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 meat.

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