- 15 ounce can kidney beans
- 15 ounce can chick peas
- 15 ounce can white beans
- 15 ounce can green beans
- 15 ounce can tomatoes, or better yet, tomatoes and zucchini
- 2 tablespoons dry onion
- 1/4 teaspoon garlic powder
- 1/2 teaspoon basil
- Salt & Black Pepper to taste
This recipe is so easy and so good. Get out a nice big pot. Open up all of your cans. Do not drain them. Add their contents to the pot. Stir in the dry onion, garlic, and basil. Heat over medium heat until the mixture simmers. Simmer for about 20 minutes and serve. Add tap water if the soup seems to thick. Taste for seasoning and add salt and pepper to your liking. Makes about 6 big servings. This is a good storage meal if you keep things on hand for emergencies. I like mine topped with a bit of parmesan cheese, and served with corn muffins on the side. Yummy!
If you like this bean soup, you are going to love this simple three bean salad and our other simple bean recipes.
We love this soup as is, but we also like with variations. As was mentioned in the recipe is is very good with a bit of parmesean cheese for garnish. I also like to add a little bit of balsamic vinegar.
Last time we made it we left out the chick peas (we used them to make hummus to take to a party the weekend before) and added some dried tortellini. I did have to add extra water while cooking, but it turned it into a very different soup. One bag of dried tortelini can be used to make two or three batches of soup so the cost is not too bad. If you made your own tortelini and froze it the cost would come doen even more.