“This wonderfully hearty soup is great for chilly fall or winter nights. Three types of beans and plenty of vegetables combine in this flavorful medley. Dry beans may be substituted, but will require soaking overnight.” - by KATE76
Ingredients
Adjust Servings
Original recipe yields 12 cups
Directions
- Heat the olive oil in a large saucepan over medium heat. Place onion and garlic in the saucepan and slowly cook and stir until tender and browned.
- Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan. Cook over medium-high heat approximately 25 minutes. As the mixture thickens, stir in the red wine.
Nutrition
Amount Per Serving (12 total)
- Calories
- 310 cal
- 16%
- Fat
- 5.5 g
- 8%
- Carbs
- 51 g
- 16%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"I'm not sure why it was called spicy and it was actually pretty bland. It was OK after adding salt, pepper and some tabasco but there are plenty of similar soup recipes that are much better so I won't..." See more be making this one again."
LAURAPEARSALL
"Thank you Cathryn, for this good soup. It has a lovely earthy flavour that makes you just want to eat more and more! My Portuguese husband liked it a lot - I used Romano and kidney beans (because t..." See morehat's what I had in the cupboard) - I must try the great northern beans the next time I make it. Laura Pearsall."
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