Three-Bean Soup
From: Marthe, Ile-d'Orleans, Quebec, Canada
IngredientsPreparation
  • 3 tablespoons [45 g] butter
  • 1/2 cup [125 mL] minced onion
  • 1/2 cup [125 mL] celery dices
  • 1/2 cup [125 mL] grated carrot
  • 1 teaspoon [5 mL] chopped garlic
  • 1 [28-ounce / 796-mL] can tomatoes
  • 5 cups [1.25 L] chicken broth
  • 1 [19-ounce / 540-mL] can lima beans, rinsed and drained
  • 1 [19-ounce / 540-mL] can red beans, rinsed and drained
  • 1 [19-ounce / 540-mL] can chick peas, rinsed and drained
  • 1/2 teaspoon [2.5 mL] salt
  • 1/2 teaspoon [2.5 mL] pepper
  • 1/2 teaspoon [2.5 mL] freshly chopped basil
  • 1 cup [250 mL] grated mild Cheddar cheese
    • Melt butter into a large casserole.
    • Stir in minced onion, celery dices, grated carrot and chopped garlic.
    • Simmer for 5 minutes.
    • Pour in tomatoes and chicken broth.
    • Simmer for 15 minutes over medium heat.
    • Add drained lima beans, red beans and chick peas.
    • Season with salt and pepper.
    • Stir in freshly chopped basil.
    • Ladle soup into individual soup bowls.
    • Serve, each serving evenly sprinkled with grated mild Cheddar cheese.