Three-Bean Vegetable Soup

• 1 cup dried pinto bean, rinsed
• 1 cup dried red kidney beans, rinsed
• 1 cup dried small white beans, rinsed
• 3 teaspoons olive oil
• 2 medium onions, finely chopped
• 2 celery ribs, finely chopped
• 2 medium carrots, pared, finely chopped
• 1 (46 ounce) can chicken broth
• 4 cups water
• 1 (16 ounce) can plum tomatoes, drained, seeded, coarsely chopped
• 3 garlic cloves, minced
• 1/2 cup fresh parsley, finely chopped
• 1 bay leaf
• salt & freshly ground black pepper
• freshly grated parmesan cheese (to garnish)
• sour cream (to garnish)
• 1 medium tomatoes, diced, for garnish

1. Soak beans overnight in plenty of cold water; or boil 2 minutes, cover, and let stand 1 hour. Drain beans.
2. Heat oil in Dutch oven over medium heat. Add onions and cook, stirring occasionally, until softened. Add celery and carrots and cook 3 minutes longer.
3. Add broth, the water, beans, tomatoes, garlic, 1/4 cup parsley, and the bay leaf. Boil uncovered 10 minutes. Reduce heat and simmer uncovered until beans are tender, about 1 hour. Remove bay leaf.
4. Puree half the soup in food processor or blender and return to saucepan. Season with salt and pepper and stir in remaining 1/4 cup parsley.
5. Serve soup hot with Parmesan cheese, sour cream, and tomato.

pinto bean, kidney beans, white beans, olive oil, onions, celery, carrots, chicken broth, water, tomatoes, garlic, fresh parsley, bay leaf, salt, parmesan cheese, sour cream, tomatoes

Taken from www.food.com/recipe/three-bean-vegetable-soup-294183 (may not work)