Recipe: Quick Three-Bean Soup
based on The China Study Cookbook
Quick Three-Bean Soup
Serves 4
Ingredients
- 2 tbsp Vegetable Broth (reduced sodium)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can red kidney beans, rinsed and drained
- 1 15-ounce can chickpeas, rinsed and drained
- 1 14-ounce can crushed tomatoes, with jalapenos
- 2 cups mixed vegetables (corn, green beans and/or carrots)
- 3 cups reduced-sodium vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 heaping teaspoon dried parsley
- 1 teaspoon oregano
Instructions
- In a large soup pot, sauté onion and garlic in 2 tablespoons vegetable broth over medium-high heat until onion is slightly transparent.
- Add remaining ingredients. Cover and cook on medium-low heat for 30 minutes.