Prep 5 mins
Cook 25 mins
This is my take on the four bean soup that appeared in Wegmans Menu Magazine, winter 2006. You will need a tall soup pot, a small plastic colander, a small bowl and a 2 quart mixing bowl. I used Penzeys Spices "Fines Herbes", not Italian seasoning, but I think any herb blend that you like is okay. I use Wegmans brand for the beans and the frozen soup vegetables--store brand products are just as good as the more expensive ones. I like to set up all of my ingredients before I start cooking.
- 15 ounces red beans
- 15 ounces black beans
- 15 ounces great northern beans or 15 ounces navy beans
- 15 ounces butter beans
- 32 ounces vegetable stock
- 28 ounces cut style canned tomatoes
- 2 tablespoons italian seasoning
- 2 tablespoons dried oregano
- 1 tablespoon extra virgin olive oil
- 1 lb frozen soup vegetables
- 1 medium onion
- 3 garlic cloves
- 1 shallot
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- Use the colander to drain and rinse all of the beans, one can at a time and put them all in the mixing bowl for later.
- Chop the onion, garlic and shallot; leave them on the cutting board for now.
- Pour the frozen veggies into the colander.
- Measure the herbs, salt and pepper and spices into small bowl, set aside.
- Heat olive oil in pan over medium heat.
- Add onions, garlic and shallots cook for several minutes until soft but not browned.
- Add frozen veggies and stir well.
- Cook until veggies are hot and begin to soften, turn heat to medium high.
- Add tomatoes, beans, and stock, bring to a boil.
- Add herbs, salt and spices. Stir well, return to boil for 5 minutes then lower heat until ready to serve.
- We like to top with a sprinkle of lemon pepper, or bacon bits (my son not me, don't ask).