Tri-Color Bean Soup

Name: Tri-Color Bean Soup
Ingredients: 2 large onions, sliced; 3 cloves garlic, finely chopped; 4 cups water; 2 potatoes, cubed; 3 carrots, cut in 1/4 inch sliced; 1 19 oz. can pinto beans, drained; 1 19 oz. can kidney beans, baby lima beans or black-eyed peas, drained; 1 19 oz. can chick-peas (garbanzo beans) drained; 1 tsp. oregano; 1 tsp. basil

10 ingredients

2 steps

Ingredients

2 large onions, sliced
3 cloves garlic, finely chopped
4 cups water
2 potatoes, cubed
3 carrots, cut in 1/4 inch sliced
1 19 oz. can pinto beans, drained
1 19 oz. can kidney beans, baby lima beans or black-eyed peas, drained
1 19 oz. can chick-peas (garbanzo beans) drained
1 tsp. oregano
1 tsp. basil

Directions

1

In large saucepan, combine onions, garlic, water, potatoes and carrots; bring to a boil, cover, and simmer for 20 minutes or until vegetables are tender. Add all beans (if
2

pinto beans are not available, can substitute a can of the other beans called for), oregano, basil, and salt and pepper to taste. Simmer for 5 to 10 minutes to blend flavors. Makes 12 servings (1 cup each).