Three-Bean Soup

2 Tbsp olive oil
1 large onion, diced
2 garlic cloves, minced
2 (14-oz) cans beef bouillon
1/4 cup dry rice
1 (15-oz) can chickpeas, drained
1 (15-oz) can red kidney beans, drained
1 (15-oz) can white kidney (cannellini) beans, drained
2 Tbsp red wine vinegar
salt to taste
freshly ground black pepper to taste

In stockpot saute onion and garlic over medium high heat in oil for 5 minutes.

Stir in bouillon, rice, chickpeas, and beans. Simmer 20 minutes, or until rice is tender.

Remove half of soup and puree in blender. Return to pot.

Stir in vinegar. Season with salt and pepper.

Source: An African American Cookbook by Phoebe Bailey