COLORFUL THREE-BEAN SOUP

Colorful Three-Bean Soup image

When I was growing up, my mother prepared many different soups, each seasoned just right. She often made this colorful combination that's chock-full of harvest-fresh goodness. It showcases an appealing assortment of beans, potatoes, carrots and spinach. -Valerie Lee, Snellville, Georgia

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
1 tablespoon canola oil
3 small potatoes, peeled and cubed
2 medium carrots, sliced
3 cans (14-1/2 ounces each) chicken or vegetable broth
3 cups water
2 tablespoons dried parsley flakes
2 teaspoons dried basil
1 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon pepper
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 cups chopped fresh spinach

Steps:

In a Dutch oven, saute onion in oil. Add next 9 ingredients. Simmer, uncovered, until vegetables are tender. Add beans , and spinach; heat through.

Nutrition Facts : Calories 158 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 604mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges