Quick Three-Bean Soup

Quick Three-Bean Soup

Original recipe from Leanne Campbell – The China Study Cookbook

This soup on its own is great, but try serving it over brown rice for a filling one-pot meal.  It makes great leftovers too.

Ingredients:

  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons vegetable broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 can (14 ounces) crushed tomatoes, with jalapenos
  • 2 cups frozen mixed vegetables (corn, green beans, and/or carrots)
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 heaping teaspoon of dried parsley
  • 1 teaspoon dried oregano

Directions:

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

This soup goes well with Fiesta Corn Bread.