This recipe has been passed around our family for years. It is a quick and easy go to meal when you really do not have time to cook. You just dump it all in a pot and let it go.
I made this recipe for our friends, Allison and Chris, because they just had a precious baby girl, Stella. Allison is not a vegetarian, but she does not really enjoy most meat dishes. (For a strict vegetarian you could substitute the chicken stock for vegetable stock.) I think it is always great to take soup when people might be receiving a lot of food because they can freeze your soup and eat it at another time.
You can play with this recipe and make it "yours". I am sure you can add sauteed onions, peppers, and garlic to spice it up a bit.
Before I was gluten free we served this with cornbread. I am hoping to try some gluten free versions and will blog on those adventures soon.
DISCLAIMER: My "picky husband" does not like the amount of diced tomatoes in this recipe. He picks most of them out which leaves more for me!
Three Bean Soup
Walker/Conger Family Recipe (Unknown original source)
3 cans of beans, drained and rinsed (Use whatever you like. I used pinto, kidney, and black beans)
3 cans of diced tomatoes (I have started buying these in bulk at Sam's...much cheaper than the grocery store)
1 can of corn
2 cans of chicken broth (Another good bulk buy at Sam's)
1 packet of dry ranch dressing
1/2-3/4 packet of taco seasoning (I use a whole packet. You can add a little spice by getting hot vs. mild)
Place all ingredients into a pot and heat to a boil.
Simmer for at least 30 minutes. I simmer for one hour. (See, I told you it was easy!)