Fall

Three bean soup

January 12, 2015
Author Notes

This is a modified version of a recipe I found in some holistic detox book by a Dr. Joshi. As awful as that may sound, it's very flavorful and I've been making it for years. It's hearty, yet light and will help you restore your waistline post holidays. —Mike Drake

  • Serves 4
Ingredients
  • 4 cups Chicken or vegatable stock
  • 3 cups Beans (three bean mix - kidney, pinto, white)
  • 1 Large carrot sliced
  • 1 Medium onion diced
  • 2 tablespoons Fresh lemon juice
  • 2 tablespoons Olive oil
In This Recipe
Directions
  1. Add olive oil to a large stock pot. Sautée onions and carrot over a medium heat, until the onions are translucent and the carrot is soft.
  2. Add stock and lemon juice then bring to a boil. Reduce heat. Rinse beans.
  3. Stir in beans and simmer for 10 minutes.

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