3 Bean Stoup (Rachael Ray)

Name: 3 Bean Stoup (Rachael Ray)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 3 tablespoons olive oil; 1 lb baby red potato, thinly sliced; 4 celery ribs, from the heart chopped; 5 carrots, shredded (2 cups); 2 onions, chopped; 1 bay leaf; 4 cups vegetable broth or 4 cups chicken broth; 1 (15 ounce) can tomato sauce; 1 (15 1/2 ounce) can chickpeas, rinsed; 1 (15 1/2 ounce) can kidney beans, rinsed; 1/2 lb green beans, cut into 1-inch; salt & freshly ground black pepper; 1/2 cup pickle relish; flat leaf parsley, chopped for garnish

Submitted by *axxo*

"Found this recipe while trying to add more beans to our diet and really found a winner. A thick, hearty soup, served with crusty bread makes a meal"

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Ready In:: 1hr
Ingredients:: 14
Serves:: 4

ingredients

3 tablespoons olive oil
1 lb baby red potato, thinly sliced
4 celery ribs, from the heart chopped
5 carrots, shredded (2 cups)
2 onions, chopped
1 bay leaf
4 cups vegetable broth or 4 cups chicken broth
1 (15 ounce) can tomato sauce
1 (15 1/2 ounce) can chickpeas, rinsed
1 (15 1/2 ounce) can kidney beans, rinsed
¹⁄₂ lb green beans, cut into 1-inch
salt & freshly ground black pepper
¹⁄₂ cup pickle relish
flat leaf parsley, chopped for garnish

directions

In a soup pot, heat the olive oil,.
over medium-high heat. Add the potatoes, celery, carrots, onions and bay leaf and cook until softened, 7 to 8 minutes.
Add the broth tomato sauce, chickpeas and kidney beans, cover and bring to a boil. Add the green beans and cook until just tender, 5 minutes. Season liberally with salt and pepper.
Stir in the relish and turn off the heat. Discard the bay leaf. Top with the parsley.