Three Bean Soup with Country Cornbread

By Hklbrries

Ingredients

• Soup:
• 1 medium yellow onion, chopped
• 2 small cloves garlic, chopped
• 1 tbsp vegetable oil
• 3 medium red potatoes, peeled & cubed
• 3 medium carrots, scrubbed and sliced
• 1 cup frozen corn, thawed
• 3 cups chicken stock
• 3 cups water
• 2 tbsp dried parsley
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 can great northern beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1 can garbanzo beans, rinsed and drained
• Pepper to taste
• Salt to taste
• Cornbread:
• 2 cups all purpose flour
• 2 cups corn meal
• 2 tbsp baking powder
• 1 1/2 tsp salt
• 1 tbsp sugar
• 2 eggs
• 2 cups milk
• 1/2 cup butter

Preparation

Step 1

Soup: In a medium kettle, saute the onion and garlic until tender. Take care not to burn it. Add the vegetables, water, herbs and chicken stock. Simmer uncovered until all vegetables are tender. Add the beans and heat through. Serve with buttered Country Corn Bread.

Bread:
Mix all dry ingredients together. Cut in the butter with a fork. Add the milk and eggs. Mix just until moistened.

Pour into a greased baking pan. Bake at 400 F for just a bit under 20 minutes. When a knife inserted into the center comes out clean, it's done.