Spinach 4 Bean Soup

[Guest guest]

Hey all...since my budget was tight - and I love to be creative in the

kitchen..I made this soup - it came out good. This is not a thick soup but it

is very hearty and one bowl filled me up, great as a quick dinner with a chunk

of bread - lots of protein in this one! Lasts in fridge for at least a week or

you can try freezing it ( I havent put it in the freezer yet so I don't know how

well it will hold up)

 

Spinach 4 Bean Soup

 

1 Box - Swanson's Vegetable Broth

1 can Light Red Kidney Beans

1 can Dark Red Kidney Beans

1 can Black Beans

1 can Cut Green Beans

1 can Chopped Spinach

1 clove of finely chopped garlic

salt and pepper to taste

 

In a big pot (you can crock pot this too I am sure, but I cooked it on the stove

top) pour in broth, add garlic, salt, pepper and spinach..start to boil.

 

In a strainer drain all the cans of beans and wash well. Throw beans in

simmering broth...turn down heat to low and simmer for 2-3 hours (you can use

any of your favorite beans - I just used those cause I had just bought them).

Serve hot with a chunk of bread (italian, french baquette are best but whole

wheat works too...you can spread hummus on the bread..even more delicious!)..dip

bread in soup mmmm...eat soup enjoy!

 

Hugs to all,

Christine

Very veggie Mom of Lauren " baby " ,

Hayley " beans " and Kelsey " Q "

 

Here's to your health!

www.frutavida.com/bizimom