The Big Easy Bean Soup

I was inspired to make this soup after having some delicious bean soup that my in-laws brought for dinner a couple visits ago.

Here is my rendition:

Ingredients:
1Tbs olive oil (optional)
1 yellow onion chopped
1 Tbs minced garlic
1 green bell pepper chopped
1 box of sliced mushrooms (white or baby bella)
1/4 c red wine (I used merlot)
1/4 c shredded carrots
1 can diced tomatoes & juice
1 can red beans (drained & rinsed)
1 can pinto beans (drained & rinsed)
1 can garbanzo beans (drained & rinsed)
3 c vegetable broth
1/2 c frozen baby peas
1/2 – 1 tsp paprika
1 tsp black pepper
1/2 tsp Tony Chacheries
2 Bay leafs
Salt to taste (optional)
1 c chopped fresh parsley (curly)

Directions:
– sauté the onion, garlic, and bell pepper in olive oil on medium heat until translucent.
– add the mushrooms and carrots and sauté until the mushrooms soften.
– add the red wine and cook another 2 mins
-pour in the tomatoes, beans, broth, peas, and seasoning.
– stir and bring to a boil.
– reduce to a simmer and cook 30 mins- 1 hr
– add parsley and stir
– remove the bay leaves and use an immersion blender or pour into the vitamix to make a creamy bean soup.
– garnish with parsley

– serve with fresh toasted baguette or rice and a salad.