The Gourmet Mama

With winter in full force for most of our readers, it’s high time to enjoy some soup. This tasty soup uses three colors of beans, in a rich broth to warm you up on a chilly day. I’ve used red, white and black beans, but you could easily use any types of beans that appeal to you. I added baby zucchini since they are in season, but again, you could use any vegetable, such as carrots or green beans.

3 Bean Winter Soup

Serves 4

1 c. kidney beans
1 c. black beans
1 c. white beans
1 onion, chopped
1 tsp oregano
1 tsp thyme
3 c. beef broth (use vegetable for vegetarian dish)
1 c. bean liquid (if using canned beans, reserve liquid for this purpose)
1 c. chopped vegetables.

Saute onions in a little oil in a pot until translucent. Add beans and veggies and heat through. Add liquid and herbs, bring to a boil.

Let the soup simmer for 30 min. or until your vegetables are tender. Serve hot with a chunk of bread to soak up the tasty broth.