Spicy Three Bean Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 310 Calories

Ingredients

• 2 tablespoons brown sugar
• 4 cups water
• ¼ cup olive oil
• 1 onion, diced
• 3 carrots, chopped
• 3 stalks celery, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 ½ teaspoons dried thyme
• 1 cup red wine
• 2 large potatoes, cubed
• 2 cubes vegetable bouillon
• 2 (15.25 ounce) cans red kidney beans, rinsed and drained
• 2 cloves garlic, diced
• 2 (16 ounce) cans great Northern beans, rinsed and drained
• 15 ounces tomato-vegetable juice cocktail

Recipe Instructions

Step 1

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.

Step 2

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.