Three Bean Soup with Kombu

Three Bean Soup with Kombu2 tbsp Olive Oil
1 medium Onion
1 medium Green Bell Pepper
1 medium Yellow Bell Pepper
3 cans (14.5 oz) Chicken Broth
2 tbsp Kombu Flakes
1 can (10 oz) Tomatoes with Green Chiles
2 cans (15 oz) Black Beans, rinsed and drained
2 cans (15 oz) Kidney Beans, rinsed and drained
1 can (15 oz) Pinto Beans, rinsed and drained

Heat olive oil in a large Dutch oven, then add onion and bell peppers; cook until softened.

Stir in broth, tomatoes, beans and kombu flakes. Cook until thoroughly heated.

Serves 10.

Eat Your SEA Veggies