Recipe
3 Bean Stoup (rachael Ray) Recipe
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- 1 bay leaf .
- 3 tbsps olive oil .
- 1 (15 1/2 oz) can kidney beans, rinsed .
- 1 (15 oz) can tomato sauce .
- 1/2 c pickle relish .
- 2 onions, sliced .
- 4 c vegetable broth or chicken broth .
- 1 (15 1/2 oz) can chickpeas, rinsed .
- 5 carrots, shredded (2 c) .
- salt & freshly ground black pepper .
- 1/2 lb green beans, cut into 1-inch .
- 1 lb baby red potatoes, thinly sliced .
- flat leaf parsley, sliced for garnish
Directions
- Step #1 In a soup pot, heat the olive oil,.
- Step #2 over medium-high heat.
- Step #3 Add the potatoes, celery, carrots, onions & bay leaf & cook this until softened, 7 to 8 mins.
- Step #4 Add the broth tomato sauce, chickpeas & kidney beans, cover & bring to a boil.
- Step #5 Add the green beans & cook this until just tender, 5 mins.
- Step #6 Spice up liberally with salt & pepper.
- Step #7 Stir in the relish & turn off the heat.
- Step #8 Discard the bay leaf.
- Step #9 Top with the parsley.
- Enjoy the 3 Bean Stoup (Rachael Ray) recipe
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