Southwestern Three Bean Soup
Yield
1 potPrep
15 minCook
30 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | medium |
onions
red, diced |
|
| 1 | medium |
carrots
diced |
|
| 2 | small |
parsnips
diced |
*
|
| 1 ¼ | cups |
water
|
|
| 1 | cup |
red kidney beans
drained |
|
| 1 | cup |
chickpeas (garbanzo beans)
drained |
|
| 1 | cup |
baby lima beans
frozen |
* |
| 4 | cups |
tomatoes, canned
peeled |
|
| 1 | cup |
vegetable stock
|
|
| 1 | teaspoon |
cumin
ground |
|
| 2 | teaspoons |
chili powder
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | medium |
onions
red, diced |
|
| 1 | medium |
carrots
diced |
|
| 2 | small |
parsnips
diced |
*
|
| 296 | ml |
water
|
|
| 237 | ml |
red kidney beans
drained |
|
| 237 | ml |
chickpeas (garbanzo beans)
drained |
|
| 237 | ml |
baby lima beans
frozen |
* |
| 946 | ml |
tomatoes, canned
peeled |
|
| 237 | ml |
vegetable stock
|
|
| 5 | ml |
cumin
ground |
|
| 1E+1 | ml |
chili powder
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Place onion, carrot, parsnips, and ¼ cup water in a large saucepan.
Sauté 5 min. Add kidney beanns, chickpeas, lima beans, stock, remaining water, cumin and chili powder.
Break up tomatoes with a spoon or knife and bring to a simmer.
Simmer 20 min. Add salt and pepper to taste.
