How to Make Three Bean Soup

This recipe was invented by a woman living in Spain on almost no money – my mother – who claims it can feed a family of four for a week while costing less than $5 to make.  Although it might not stretch that far, it is very filling and extremely good for you.  We use canned beans from the supermarket, washed and drained.

To make Three-Bean Soup, you will need:

1 tablespoon olive oil

1 large onion (chopped)

1 garlic clove (crushed)

400g/14 oz chopped tinned tomatoes

2 celery sticks (finely chopped)

2 large carrots (finely sliced)

1 tablespoon dried thyme

900ml/1 and a half pints of vegetable stock

400g/14 oz kidney beans (approx 1 can)

400g/14 oz cannelloni beans (approx 1 can)

400g/14 oz chick peas (approx 1 can)

1 tablespoon chopped parsley

Salt and black pepper to taste

Steps:

Start with a very large saucepan or wok.  Heat the olive oil over medium heat; add the onions and garlic.  Cook for 10 minutes until soft (not brown).

Add tomatoes, celery, carrots, thyme and stock.  Stir well.  Cover and simmer for 20 minutes, until the vegetables are cooked and the flavors have blended together.  You can also add any other vegetables you wish to fill out the flavor of this soup.

Drain canned beans, empty out into a sieve, wash them well under cold running water.  Add all of the beans to soup and cook for a further five minutes, until beans are hot through.

Serving Suggestion:

Stir in parsley and season with salt and pepper.  Serve with warm, crusty bread.  This three-bean soup is delicious hot or cold.