EZ FOUR BEAN SOUP
This is my take on the four bean soup that appeared in Wegmans Menu Magazine, winter 2006. You will need a tall soup pot, a small plastic colander, a small bowl and a 2 quart mixing bowl. I used Penzeys Spices "Fines Herbes", not Italian seasoning, but I think any herb blend that you like is okay. I use Wegmans brand for the beans and the frozen soup vegetables--store brand products are just as good as the more expensive ones. I like to set up all of my ingredients before I start cooking.
Provided by KookieMomster
Categories Black Beans
Time 30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Use the colander to drain and rinse all of the beans, one can at a time and put them all in the mixing bowl for later.
- Chop the onion, garlic and shallot; leave them on the cutting board for now.
- Pour the frozen veggies into the colander.
- Measure the herbs, salt and pepper and spices into small bowl, set aside.
- Heat olive oil in pan over medium heat.
- Add onions, garlic and shallots cook for several minutes until soft but not browned.
- Add frozen veggies and stir well.
- Cook until veggies are hot and begin to soften, turn heat to medium high.
- Add tomatoes, beans, and stock, bring to a boil.
- Add herbs, salt and spices. Stir well, return to boil for 5 minutes then lower heat until ready to serve.
- We like to top with a sprinkle of lemon pepper, or bacon bits (my son not me, don't ask).
Nutrition Facts : Calories 165.9, Fat 1.8, SaturatedFat 0.3, Sodium 757.4, Carbohydrate 29.2, Fiber 8.7, Sugar 2.2, Protein 9.9
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