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Spicy Three Bean Soup

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KATE76

This wonderfully hearty soup is great for chilly fall or winter nights. Three types of beans and plenty of vegetables combine in this flavorful medley. Dry beans may be substituted, but will require soaking overnight.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Elizabeth F
12
10/2/2006

I'm not sure why it was called spicy and it was actually pretty bland. It was OK after adding salt, pepper and some tabasco but there are plenty of similar soup recipes that are much better so I won't be making this one again.

LAURAPEARSALL
7
12/26/2003

Thank you Cathryn, for this good soup. It has a lovely earthy flavour that makes you just want to eat more and more! My Portuguese husband liked it a lot - I used Romano and kidney beans (because that's what I had in the cupboard) - I must try the great northern beans the next time I make it. Laura Pearsall.

Jenmonkeegirl
5
10/20/2004

I'm sorry but why is this soup called spicy? There isn't anything in it that is spicy. Also, I found I had to cook it alot longer than 25 minutes over medium-high heat to get the carrots and potatoes to cook all the way through.