Instructions: In large saucepan, combine onions, garlic, water, potatoes and carrots; bring to a boil, cover and simmer for 20 minutes or until vegetables are tender. Add all beans, oregano, basil, and salt and pepper to taste. Simmer for 5 to 10 minutes to blend flavours.

Makes 12 1 cup servings.

Serving Ideas : Rush-Hour Family Dinner
Tri-Colour Bean Soup
Spinach Salad
Wholewheat Rolls
Fruit Fruit.

Description: "This hearty soup is a meal on its own. Served with homemade bread and a crisp salad."

I think I mislead everyone in the beans, there are 3 cans of beans used at one time in the soup. 1 can Pinto, 1 can kidney or baby lima or flageolets, and 1 can of garbanzo beans(chick-eas) or black-eyed peas, all drained. I used 1 can of pinto, 1 can of red kidney beans and 1 can blackeyed peas.

Soup was fabulous. Thanks Mel for bring up the point that it was confusing of how many cans of beans were to be used. It is 3.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.