🫙 From the Spice Rack
Bean Soup
1 cup red kidney beans, dried -- rinsed and drained 1 cup white lima beans, dried -- rinsed and drained 1 cup chick-peas (garbanzo beans), dried -- rinsed and drained 1 Tbsp olive ...
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Ingredients8 items
Ingredients
- 1cupred kidney beans, dried -- rinsed and drained
- 1cupwhite lima beans, dried -- rinsed and drained
- 1cupchick-peas (garbanzo beans), dried -- rinsed and
- 1large onion -- coarsely chopped
- 1clovegarlic -- finely chopped
- 2cups stewed tomatoes, low sodium -- (14 1/2 oz)
- 4cups condensed chicken broth -- ( 3-10 1/2 oz cans)
- 6cups water
Directions
- 1
1 cup red kidney beans, dried -- rinsed and drained 1 cup white lima beans, dried -- rinsed and drained 1 cup chick-peas (garbanzo beans), d
- 2
Cover with 8 cups fresh water and refrigerate
- 3
Soak minimum of 4 hours, preferably overnight
- 4
In 8-quart pot, over medium-high heat, pour in olive oil
- 5
When sizzling, cook onion and garlic 2-3 minutes, stirring frequently, until onion is translucent
- 6
Drain beans and rinse under cold running water
- 7
Place beans in pot and add tomatoes, broth, and water
- 8
Bring to boil, stirring occasionally