- 1/4 cup olive oil
- 1 onion, diced
- 2 cloves garlic, diced
- 2 (16 ounce) cans great Northern beans, rinsed and drained
- 2 (15.25 ounce) cans red kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 3 stalks celery, chopped
- 3 carrots, chopped
- 2 large potatoes, cubed
- 15 ounces tomato-vegetable juice cocktail
- 2 tablespoons brown sugar
- 1 1/2 teaspoons dried thyme
- 4 cups water
- 2 cubes vegetable bouillon
- 1 cup red wine
- Heat the olive oil in a large saucepan over medium heat. Place onion and garlic in the saucepan and slowly cook and stir until tender and browned.
- Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan. Cook over medium-high heat approximately 25 minutes. As the mixture thickens, stir in the red wine.
04/03/2018
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