Our favorite soup, adapted from the original recipe titled “Recipe for Health: Hearty Three-Bean Soup”, printed in a magazine from a local hospital. True to its name, it is very hearty, full of flavor, and chunky with lots of the good stuff! We’ve made it many times, adjusting the seasonings to suit our taste, until we settled on this recipe (most of the seasonings are approximately double the original amounts). This is a great comfort-food gift — what I call “A Hug in a Bowl” — everyone loves it and requests the recipe. We often make a double batch and freeze half for another day. It tastes even better the next day after the flavors have a chance to blend. (The photo above shows pieces of broccoli which I included on one occasion. I’ve also added shredded cabbage and you may need to adjust the liquid to accommodate extra ingredients.) It makes a complete meal in itself, but try it with Cast Iron Skillet Cornbread for a larger meal or a soup party!
To make-ahead and freeze: Follow recipe except DO NOT ADD ZUCCHINI. (Zucchini will turn to mush in the freezer; ask me how I know!) Thaw, re-heat, then add zucchini and simmer for 10 minutes.