Southwestern Three Bean Soup (Miami Herald) Recipe

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Southwestern Three Bean Soup (Miami Herald) Ingredients

1/2 medium onion, red, diced
1 medium carrot, diced
2 small parsnips, diced
1 1/4 cup ; water
1 cup kidney beans, drained
1 cup chickpeas, drained
1 cup baby limas, frozen
4 cup peeled tomatoes, canned
1 cup vegetable stock
1 tsp cumin, ground
2 tsp chili powder
1 salt and pepper to taste

A Recipe for
Southwestern Three Bean Soup (Miami Herald)

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Southwestern Three Bean Soup (Miami Herald)

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Southwestern Three Bean Soup (Miami Herald) Directions

Place onion, carrot, parsnips, and 1/4 c water in a large saucepan.
Saute 5 min. Add kidney beanns, chick peas, lima beans, stock,
remaining water, cumin and chili powder. Break up tomatoes with a
spoon or knife and bring to a simmer. Simmer 20 min. add salt and
pepper to taste.

Serves: 2

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Southwestern Three Bean Soup (Miami Herald) Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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