Three-Bean Soup

This one is a vegetarian meal - no chicken or beef stock, and no meat! It's a nice, tasty mild soup. It doesn't have an overwhelming amount of flavor, but was very pleasant and nice on a cold day. :) We omit a few ingredients in ours because Dan hates onions and mustard. I'm sure with those ingredients in the soup, it would be a lot more flavorful.

Three-Bean Soup

3 cups water
1 can (28 oz) diced tomatoes, not drained (low sodium)
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black-eyed peas, drained and rinsed
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (6 oz) tomato paste (I forgot this in mine!)
1 tbsp Dijon mustard (omitted for mine)
1 1/2 tsp chopped garlic
1 tsp chili powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp ground black pepper

1 1/3 cups frozen whole-kernel corn (forgot this too)
1 cup chopped carrots
1 cup chopped zucchini or celery
1 medium onion, chopped (omitted for mine)


Combine the first set of ingredients in a large stockpot.

Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.

Stir in remaining vegetables and simmer, covered, for an additional 10 minutes.



Nutritional Information:
124 calories
1g fat
125mg sodium
25g carbohydrate
8g dietary fiber
7g sugar
7g protein

I served this with some whole wheat rolls and a nice salad, as well as our leftover fingerling potatoes. :)