Recipe
Soup, Chili & Stew
Three Bean Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. chopped onions | ||
| 1 c. chopped green bell peppers | ||
| ½ c. finely chopped celery | ||
| 1 clove(s) garlic | ||
| 2 tbsp. margarine | ||
| 1 (16 oz) can butter beans | ||
| 1 (16 oz) can chili beans | ||
| 1 (16 oz) can kidney beans | ||
| ½ c. finely chopped carrots | ||
| ½ c. finely chopped parsley | ||
| 5 c. water | ||
| 2 bay leaves | ||
| ¼ tsp. marjoram | ||
| ¼ tsp. basil | ||
| savory | ||
| thyme | ||
| 12 cube(s) vegetable bouillon | ||
| 1 c. chopped ripe tomatoes |
Directions
- Saute onion, green pepper, celery and garlic in margarine.
- Stir in butter beans, chili beans and kidney beans.
- Add carrots, parsley, water, bay leaves, marjoram, basil, savory, thyme, vegetable cubes and tomatoes.
- Simmer for 20 minutes to blend flavors.
- Remove bay leaves before serving.
Recipe Source:
www.bgfoods.com.