Spicy Three Bean Soup

Serves: 3

Marley Adams

1 January 1970

Based on User reviews:

51

Spice

58

Sweetness

54

Sourness

42

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1 cup

Olive Oil

1

Onion (diced)

2 cloves

Garlic (diced)

2

Great Northern Beans (16 ounce cans, rinsed and drained)

2

Red Kidney Beans (15.25 ounce cans, rinsed and drained)

430 g

Black Bean (can, rinsed and drained)

3 stalks

Celery (chopped)

3

Carrots (chopped)

2 large

Potatoes (cubed)

2 tbsps

Brown Sugar

1.5 tsps

Dried Thyme

4 cups

Water

2

Vegetable Bouillons (cubes)

1 cup

Red Wine

Directions:

1

Heat the olive oil in a large saucepan over medium heat

2

Place onion and garlic in the saucepan and slowly cook and stir until tender and browned

3

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

4

Cook over medium-high heat approximately 25 minutes

5

As the mixture thickens, stir in the red wine