B4U Recipes - Ez Four Bean Soup

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Ez Four Bean Soup

15 ounces red beans
15 ounces black beans
15 ounces great northern beans or navy beans
15 ounces butter beans
32 ounces vegetable stock
28 ounces cut style canned tomatoes
2 tablespoons italian seasoning
2 tablespoons dried oregano
1 tablespoon extra virgin olive oil
1 lb frozen soup vegetables
1 medium onion
3 garlic cloves
1 shallot
1 tablespoon sea salt
1 teaspoon black pepper

Directions ::..

This is my take on the four bean soup that apeared in Wegmans Menu Magazine Winter 2006. You will need a tall soup pot, a small plastic collandar, a small bowl and a 2 quart mixing bowl. I used Penzeys Spices “Fines Herbes”, not italian seasoning, and I think any herb blend that you like is okay. I use Wegmans brand for the beans and the frozen soup vegetables, store brand products are just as good as the more expensive ones. I like to set up all of my ingredients before I start cooking.

1. Use the collandar to drain and rinse all of the beans, one can at a time and put them all in the mixing bowl for later.

2. Chop the onion, garlic and shallot, leave them on the cutting board for now.

3. Pour the frozen vegies into the collandar.

4. Measure the herbs, salt ,and pepper and spices into small bowl, set aside.

5. Heat olive oil in pan over medium heat.

6. Add onions, garlic and shallots cook for several minutes until soft but not browned.

7. Add frozen vegies and stir well.

8. Cook until vegies are hot and begin to soften, turn heat to medium high.

9. Add tomatoes, beans, and stock, bring to a boil.

10. Add herbs, salt and spices. Stir well, return to boil for 5 minutes then lower heat until ready to serve.

11. We like to top with a sprinkle of lemmon pepper, or baccon bits (my son not me, don’t ask).