THREE-BEAN SOUP

Three-Bean Soup image

This is a terrific recipe for cold days. Even my young son asks for it! I like it because it's so easy to fix.-Marilyn Coy, St. Helena, California

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield Yield: 8-10 servings (9 cups).

Number Of Ingredients 13

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Ingredients

1 pound ground beef
1 can (28 ounces) crushed tomatoes
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1 cup water
1/2 cup medium pearl barley
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans or 1 can (14-1/2 ounces) cut wax beans, drained
1 can (14-1/2 ounces) cut green beans or Italian-style green beans, drained
Grated Parmesan or Romano cheese

Steps:

In a stockpot, cook beef over medium heat until no longer pink; drain. Add the tomatoes, consomme, water, barley, onion, salt, marjoram and thyme; bring to a boil. Reduce heat; cover and simmer for 50 minutes., Stir in all the beans and bring to a boil. Reduce heat and simmer for 10 minutes. Sprinkle individual bowls with cheese.

Nutrition Facts : Calories 229 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1096mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 7g fiber), Protein 17g protein.