Three-Bean Soup |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 Tbsp olive oil | 1 large onion, diced | 2 garlic cloves, minced |
| 2 (14-oz) cans beef bouillon | 1/4 cup dry rice | 15-oz can chickpeas, drained |
| 15-oz can red kidney beans, drained | 15-oz can white kidney (cannellini) benas, drained | 2 Tbsp red wine vinegar |
| salt to taste | freshly ground black pepper to taste | |
| 1 | In stockpot saute onion and garlic over medium high heat in oil for 5 minutes. |
| 2 | Stir in bouillon, rice, chickpeas, and beans. Simmer 20 minutes, or until rice is tender. |
| 3 | Remove half of soup and puree in blender. Return to pot. |
| 4 | Stir in vinegar. Season with salt and pepper. |