THREE BEAN GARLIC ONION SOUP
with red wine, tarragon and thyme! The richness of this soup proves that you don’t need beef broth to achieve a beef broth richness!
Makes 7-1/2 cups
3 T. extra virgin olive oil
3 sm. yellow onions, peeled and diced into 1/2 inch squares
15 oz. can chick peas (garbonzo/ceci beans)including liquid
15 oz. can white cannelini (kidney) beans including liquid
15 oz. can black beans including liquid
1 T. mild chili powder
2 T. garlic powder
1 T. onion powder
1/2 c. full-bodied dry red wine, I used a Cabernet Sauvignon
2 T. light brown sugar
1-1/2 t. salt
3 c. water
1/8 t. dried thyme, no more
1 t. dried tarragon
1/8 t. ground allspice lots of freshly ground black pepper
1 t. liquid smoke
1 c. additional water
1 t. Worcestershire sauce
salt and pepper to taste
In extra large skillet, over medium-high heat, melt olive oil.
Add onion, salt to taste, then saute till brown-tinged.
Add next 12 ingredients up to and including liquid smoke, stirring after each addition.
Bring to soft boil, then reduce heat to low and cook, uncovered, for 1 hour.
Add additional water, Worcestershire sauce, salt and pepper. Stir well and cook another 15 minutes or so, still over low heat.
Ladle into soup cups/bowls and serve.
Notes: Reminiscent of French onion soup. The chili powder flavor will not be prominent, but helps to create the rich flavor achievement. In fact, you won’t even know it’s there unless told. I love this soup. The garlic and onion powder measurements are not too much for this recipe.
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