Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Three Bean Soup

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Three Bean Soup
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Recipe type: Soup
Author: Katie Kimball
Ingredients
  • 1 Tbs Veg oil
  • 2 medium onions, chopped
  • salt and pepper
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp dried thyme
  • 2 15-oz cans cannellini (white) beans, drained and rinsed
  • (I use great northern beans – cheaper!)
  • 1 15-oz can kidney beans
  • 1 15-oz can pinto beans
  • 4 c. chicken or vegetable broth
  • ¾ c. grated cheddar cheese
  • ¼ c. finely chopped scallions, optional
  • hot pepper sauce, optional
Instructions
  1. In a large pot, heat oil over medium heat.
  2. Add onions, cook 5 minutes, stirring occasionally.
  3. Stir in salt, pepper, chili powder, cumin and thyme; cook 1 minute.
  4. Add beans, stir well, and cook 1 minute.
  5. Raise heat to high; add the broth.
  6. Bring to a boil, reduce heat to low, cover, and let cook 10 minutes.
  7. Working in batches, puree the soup in a food processor or in the pot with an immersion blender until smooth and thick.
  8. Simmer over low heat.
  9. Season to taste.
  10. Serve hot, sprinkled with grated cheese, scallions, and hot pepper sauce if desired.

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