Three Bean Soup Recipe

• 3/4 c. dry pinto beans
• 3/4 c. garbanzo beans
• 3/4 c. kidney beans
• Water to cover
• 1 tbsp. olive or possibly vegetable oil
• 3 cloves garlic, chopped or possibly pressed
• 1 1/2 med. onion, minced
• 1 c. diced celery
• 2 quart. beef stock
• 1 quart. water
• 1 bay leaf
• 1 can (1 pound 12 ounce.) whole tomatoes
• 3/4 pound cooked spicy dinner sausage
• Salt & pepper to taste
• Minced fresh parsley
• Grated Parmesan cheese

1. A combination of dry beans provides the interest in this soup.
2. The actual preparation time is minimal, even though soups generally take hrs of slow simmering to develop flavor and texture.
3. Once prepared, however, the flavor only improves if there is any leftover to serve another day.
4. For 6 to 8 servings you will need:

pinto beans, garbanzo beans, kidney beans, water, olive, garlic, onion, celery, beef stock, water, bay leaf, tomatoes, sausage, salt, fresh parsley, parmesan cheese

Taken from cookeatshare.com/recipes/three-bean-soup-54913 (may not work)