Colorful Three-Bean Soup

Lunch

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.

Average Rating: 4

TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 12 servings (about 3 quarts).

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

Instructions

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

Nutrition Facts

1 cup: 158 calories, 2g fat (0 saturated fat), 2mg cholesterol, 604mg sodium, 28g carbohydrate (3g sugars, 6g fiber), 7g protein.
Diabetic Exchanges:
2 starch, 1-1/2 meat.