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

  1. In a large soup pot, sauté onion and garlic in 2 tablespoons vegetable broth over medium-high heat until onion is slightly transparent.
  2. Add remaining ingredients. Cover and cook on medium-low heat for 30 minutes.
 

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