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Spicy Three Bean Soup

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Three types of beans and plenty of vegetables combine in this flavorful medley. Dry beans may be substituted, but will require soaking overnight.

Ingredients

  • 1/4 C. olive oil
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 2 (16 oz.) cans great northern beans, rinsed and drained
  • 2 (15.25 oz.) cans red kidney beans, rinsed and drained
  • 1 (15 oz.) can black beans, rinsed and drained
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 2 large potatoes, cubed
  • 15 oz. tomato-vegetable juice cocktail
  • 2 Tbs. brown sugar
  • 1 1/2 tsp. dried thyme
  • 4 C. water
  • 2 cubes vegetable bouillon
  • 1 C. red wine

Directions

Heat the olive oil in a large saucepan over medium heat. Place onion and garlic in the saucepan and slowly cook and stir until tender and browned. Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan. Cook over medium-high heat approximately 25 minutes. As the mixture thickens, stir in the red wine.

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Reviews (1)

  • A dear friend that recently departed for his "glory land tour" used to love fixing spicey bean dishes he'd have loved this one! But Jack would have made it hotter somehow.

    Flag as inappropriate HONEYBEAR  |  October 11, 2008

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