Spicy Three Bean Soup

This wonderfully hearty soup is great for chilly fall or winter nights. Three types of beans and plenty of vegetables combine in this flavorful medley. Dry beans may be substituted, but will require soaking overnight.

Step: 1

Heat the olive oil in a large saucepan over medium heat. Place onion and garlic in the saucepan and slowly cook and stir until tender and browned.

Step: 2

Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan. Cook over medium-high heat approximately 25 minutes. As the mixture thickens, stir in the red wine.

Per Serving: 310 calories; protein 11.3g; carbohydrates 51g; fat 5.5g; cholesterol 1.6mg; sodium 393.2mg.

The word “stew” can process to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.