The Recipes

Three Bean Vegetable Soup

Once again, faced with the task of using up produce before it went bad, I decided to make a quick soup.

Three Bean Vegetable Soup


- 1/2 green beans, cut into 1/2-in. pieces
- 1/4 c. cannellini beans, drained and rinsed
- 1/4 c. dark red kidney beans, drained and rinsed
- 1/4 c. corn (fresh or frozen)
- 1/6 yellow onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and sliced
- 1 serrano chile, finely diced
- 1/2 c. crushed tomatoes
- 1 tsp. dried marjoram
- pinch of crushed red pepper
- 1-2 c. of vegetable stock or water
- salt
- pepper
- olive oil

Heat 1-2 T. of olive oil in a soup pot.  Add the onion, serrano, and carrots to the pot.  Season with salt and stir to combine.  Cook for 5-6 minutes.  Add in the green beans, garlic and mushrooms.  Stir and let cook for another four minutes.  Add in the other beans, corn, and crushed tomatoes, red pepper, and marjoram.  Stir and season with salt and pepper.  Add in the stock, stir, and let simmer for 25 minutes.  Taste periodically, adding salt and pepper to taste as needed.