southwestern three bean soup (miami herald)
- Categories
- Vegetarian
- Soup/stew
- Main dish
- Yield
- 2 servings
| Measure | Ingredient |
|---|---|
| ½ medium | Onion, red; diced |
| 1 medium | Carrot; diced |
| 2 smalls | Parsnips, diced |
| 1¼ cup | ;water |
| 1 cup | Kidney beans; drained |
| 1 cup | Chickpeas; drained |
| 1 cup | Baby limas; frozen |
| 4 cups | Peeled tomatoes, canned |
| 1 cup | Vegetable stock |
| 1 teaspoon | Cumin, ground |
| 2 teaspoons | Chili powder |
| Salt and pepper to taste |
Place onion, carrot, parsnips, and ¼ 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.
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