Mixed Bean Soup

Contributed By: gelibeli8
Better Homes and Gardens

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Total Preparation Time: 45 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 1.5 hours
Number of Servings: 6
Origin: Mexican & Spanish
Nutrition Content: Low Fat
High Fiber
Meal Type: Entree
Soups & Stews

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Ingredients

1/2 cup Dry baby lima beans or garbanzo beans
1/2 cup Dry pinto beans or kidney beans
1/2 cup Dry navy beans or great northern beans
4 cups Cold water
1 cup Chopped celery
1 cup Chopped onion
1 cup Chopped carrot
3 cloves Garlic, minced
1 tablespoon Olive oil or cooking oil
3 cups Water
1 14-ounce Can vegetable broth
1 teaspoon Dried thyme, crushed
1/2 teaspoon Dried marjoram, crushed
1/4 teaspoon Pepper
1 14-ounce Can diced tomatoes
1-1/2 cups Low-sodium vegetable juice
Fresh marjoram (optional)

Preparation

1. Rinse beans; transfer to 4-quart Dutch oven and add the 4 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes; remove from heat. Cover and let stand for 1 hour. (Or, omit simmering and soak beans in cold water overnight in a covered Dutch oven.) Drain and rinse beans in a colander.

2. In the same covered Dutch oven cook the celery, onion, carrot, and garlic in the hot oil until tender, stirring once or twice. Add beans. Stir in the 3 cups water, the vegetable broth, thyme, marjoram, and pepper. Bring to boiling; reduce heat. Simmer covered, for 1-1/4 to 1-1/2 hours or until beans are tender. Stir in the undrained tomatoes and vegetable juice. Heat through. If desired, garnish with fresh marjoram.