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Three Bean Soup – Red, White and Green (and Gluten-Free)

Soups can be challenging to find gluten-free, but so easy to make yourself!  Here’s one that’s colorful, nutritious and not hard at all to make.

Three Bean Soup – Red, White and Green, and Gluten-free

1 tablespoon Olive Oil

1 cup Carrots, diced

1 cup Celery, diced

1 cup Onion, diced

1 cup Green Pepper, diced

1- 1/2 teaspoons Garlic Cloves, minced

1- 1/2 quarts Water

15 ounces Tomatoes (canned), diced

15 Ounces White Kidney Beans (canned), rinsed and drained (Cannellini)

15 Ounces Red Kidney Beans (canned), rinsed and drained

30 Ounces Green Beans (canned), drained (2 cans)

8 whole Beef Bouillon Cubes, to taste (or chicken or vegetable flavor) — or use your own homemade stock for all or part of the water

1 Teaspoon Dried Basil, or to taste, up to double

1/2 Teaspoon Dried Oregano, or to taste, up to double

1/8 Teaspoon Ground Pepper, or to taste

In 4-quart pot or a Dutch oven, heat olive oil.  Add diced vegetables and garlic.  Sauté until crisp-tender.  Add water, tomatoes, beans, and seasonings; bring to boil.  Reduce heat and cover; simmer 40-60  minutes, stirring occasionally.  Add hot water as needed to make 3 quarts   Adjust seasoning if needed.  Ladle into bowls.  Makes 8 or 9 servings.

This soup is gluten-free (no wheat, barley or rye).  It can also be casein-free, dairy-free and lactose-free.  If you use your own stock, it can also be vegetarian and free of corn and soy.

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