Three Bean and Potato Soup
We love a good soup. It just took us a while to realize that they don't all come in a can! This recipe still requires a can opener, but you can totally say you made it from "scratch."
- 1 tablespoon extra virgin olive oil
- ½ (10-ounce) package shredded carrots
- 1 (32-ounce) container vegetable broth
- 1 (14 ½-ounce) can Italian-style diced tomatoes
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (20-ounce) package diced potatoes and onions
- 1 (10-ounce) package frozen cut green beans
- 1 teaspoon salt
- ½ teaspoon pepper
- In the bottom of a large saucepan over medium-high heat, heat the olive oil. Add the shredded carrots and cook for 3 minutes, until softened.
- Add the broth, diced tomatoes, chickpeas, kidney beans, and diced potatoes and onions. Cover and bring to a boil.
- Add the green beans, salt, and pepper, stirring well to mix. Reduce the heat to medium and continue to cook for 10 minutes, until the green beans are tender and the soup is thickened.
- Add cooked chicken or meatballs to the soup for the meat lovers in your family.
- Substitute your family's favorite beans for the chickpeas and kidney beans.
- Look for packages of fully cooked potatoes, often combined with cooked onions, in the refrigerator case (dairy or prepared meats) at your market. They are another great convenience item for a short-cut cook.