Thursday, June 19, 2014

Summertime Three-Bean Soup

Summertime Three-Bean Soup
  • 3 cups water
  • 15 oz. can rinsed kidney beans
  • 15 oz. can black-eyed peas
  • 15 oz. can garbanzo beans
  • 1 - 6 oz. can tomato paste
  • 1 Tbsp. Dijon mustard
  • 2 tsp. garlic, minced
  • 1 tsp. chili powder
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. cumin
  • 1 1/2 cups whole corn kernels
  • 1 cup carrots, chopped
  • 1 cup zucchini, diced
  • 1 onion, chopped
  • 2 Tbsp. Bill's Best Chicknish'
Combine water, beans, tomato paste, mustard, garlic, chili powder, basil, oregano, and cumin. Bring to a boil, then reduce heat and simmer for about 10 minutes. Then add corn, carrots, zucchini, and onion. Return to a boil, then simmer for 10 more minutes. Adjust seasonings as desired. When ready to serve, spoon into bowls and garnish as desired.


  1. Sounds yummy to me! You do have the most wonderful recipes.

  2. Your kitchen is beautiful! It looks wonderful with your new counter.
    Hip hip hooray!


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