Vegetable Bean Soup

Name: Vegetable Bean Soup
Ingredients: 2 c. dried navy beans; 1 c. dried red beans; 1 1/2 c. dried garbanzo beans; 3 (10 3/4 oz.) cans chicken broth; 4 c. water; 2 medium chopped onions; 1 c. sliced carrots; 1 c. sliced celery; 1 large clove garlic, minced; 2 Tbsp. parsley flakes; 2 tsp. basil; 2 tsp. oregano; 1/2 tsp. pepper; 3 c. fresh spinach, chopped (4 oz.); grated Parmesan cheese (optional)

15 ingredients

8 steps

Ingredients

2 c. dried navy beans
1 c. dried red beans
1 1/2 c. dried garbanzo beans
3 (10 3/4 oz.) cans chicken broth
4 c. water
2 medium chopped onions
1 c. sliced carrots
1 c. sliced celery
1 large clove garlic, minced
2 Tbsp. parsley flakes
2 tsp. basil
2 tsp. oregano
1/2 tsp. pepper
3 c. fresh spinach, chopped (4 oz.)
grated Parmesan cheese (optional)

Directions

1

Place beans in a large pot and cover with water 2 inches above beans.
2

Soak 8 hours or overnight.
3

Drain beans and return to pot. Add chicken broth, water, onions, carrots, celery, garlic, parsley flakes, basil, oregano and pepper.
4

Cover and bring to a boil.
5

Reduce heat and simmer 2 hours or until beans are tender, stirring occasionally.
6

Add spinach and cook 10 to 15 minutes, stirring occasionally.
7

If desired, sprinkle each serving with Parmesan cheese.
8

Makes about 1 gallon or 10 to 12 servings.