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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Found this in cooking light mag. I added more potato to make it a little more hardy along with using broth instead of consumme (use vegetable broth for a great vegetarian dish). My husband and kids loved it. Great way to get those beans in your diet. Yumm! Ingredients:
cooking spray |
1 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped green pepper |
1/4 cup chopped red pepper |
1 clove garlic (minced) |
2 1/4 cups water |
3 cups potatoes (peeled and cubed) |
2 (15 ounce) cans diced tomatoes with mild green chilies |
1 (16 ounce) can garbanzo beans (drain and rinse) |
1 (16 ounce) can kidney beans (drain and rinse) |
1 (16 ounce) can small white beans (drain and rinse) |
2 (15 ounce) cans beef broth |
1/4 teaspoon black pepper |
3 tablespoons parmesan cheese |
Directions:
1. Spray large pot with cooking spray and heat over medium heat.
2. Add onion, celery, green pepper, red pepper and garlic.
3. Saute about 5 minutes, till vegetables are crisp-tender.
4. Add water, potato, tomatoes, garbanzo, kidney, and white beans, beef broth and pepper.
5. Bring to boil, reduce heat and simmer about 30 minutes, till potatoes are tender, stirring occasionally.
6. Sprinkle with parmesan cheese.
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