Name: Three Bean Soup
Yield: 4 servings
Ingredients: 3/4 c. each dried pinto beans, dried lentil beans and dried kidney beans; water; 1 Tbsp. olive or vegetable oil; 3 cloves garlic, minced; 1 medium onion, chopped; 1 c. diced celery; 2 qt. beef stock; 1 qt. water; 1 bay leaf; 1 (1 lb. 12 oz.) can tomatoes; 3/4 lb. cooked kielbasa, Polish or other spicy dinner sausage; salt and pepper to taste; chopped fresh parsley; grated Parmesan cheese

Servings: 4 persons

3/4 c. each dried pinto beans, dried lentil beans and dried kidney beans
water
1 Tbsp. olive or vegetable oil
3 cloves garlic, minced
1 medium onion, chopped
1 c. diced celery
2 qt. beef stock
1 qt. water
1 bay leaf
1 (1 lb. 12 oz.) can tomatoes
3/4 lb. cooked kielbasa, Polish or other spicy dinner sausage
salt and pepper to taste
chopped fresh parsley
grated Parmesan cheese

1
Wash dried beans and cover with water.
2
Cover and soak overnight.
3
In the morning, drain and add fresh water.
4
Heat slowly to boiling.
5
Meanwhile, heat oil in heavy soup kettle.
6
Add garlic, onion and celery.
7
Saute for 2 to 3 minutes until golden. Drain beans and add to onion and celery mixture.
8
Pour in beef stock and water.
9
Add bay leaf.
10
Heat to simmering.
11
Over low heat, simmer for 4 hours.
12
Add tomatoes.
13
Cut sausages into 1/2-inch lengths.
14
Add to soup.
15
Heat through.
16
Add salt and pepper to taste.
17
Serve with a sprinkling of fresh parsley and Parmesan cheese.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Three Bean Soup

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