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Three Bean Soup Recipe

by CookEatShare Cookbook

Ingredients

3/4 c. dry pinto beans 3/4 c. garbanzo beans 3/4 c. kidney beans Water to cover 1 tbsp. olive or possibly vegetable oil 3 cloves garlic, chopped or possibly pressed 1 1/2 med. onion, minced 1 c. diced celery

2 quart. beef stock 1 quart. water 1 bay leaf 1 can (1 pound 12 ounce.) whole tomatoes 3/4 pound cooked spicy dinner sausage Salt & pepper to taste Minced fresh parsley Grated Parmesan cheese

Directions

1. A combination of dry beans provides the interest in this soup. The actual preparation time is minimal, even though soups generally take hrs of slow simmering to develop flavor and texture. Once prepared, however, the flavor only improves if there is any leftover to serve another day. For 6 to 8 servings you will need:

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