Po' Bastard's Three Bean Soup

Po' Bastard is pleased to announce the birth of another cooking success. Po' Bastard, over the weekend, had a hankering for the three-bean salad so commonly featured at white trash family reunions and at high school graduation parties. But, the weather being cold and rainy, Po' Bastard preferred the taste of the salad in a warm form-- and so, this three-bean soup was born.

Ingredients:
-5 cups chicken broth
-1/2 c. red wine vinegar
-1/2 cup water
-2 cloves garlic, minced
-2 tbsp. sugar
-1 tsp. dry mustard
-1 celery stalk, thinly sliced
-1 medium onion, thinly sliced
-1 can green beans, drained
-1 can kidney beans, drained and rinsed
-1 can garbanzo beans, drained and rinsed
-salt and pepper, to taste

Bring the first six ingredients to a boil and let simmer for 40 minutes on a low heat, so flavors can blend. Add vegetables and beans, simmer until beans are warmed through and vegetables are tender, about 20-25 minutes. Wait until it's finished cooking to add salt-- you might not need to because broth and canned beans can be really salty on their own. Serve with wine and good bread, of course.

The one thing Po' Bastard might do differently is add some small shell-shaped pasta next time around. It would give the soup a little more heft. It is Po' Bastard's belief that we could all use a bit more heft in our diets.