Three Bean Soup22 Reviews
- Prep: 5 min
- Cook: 25 min
- Ready In: 30 min
“This soup is not only pretty, it is very easy and healthy as well and truly delicious. Top with chopped green onions and grated cheddar cheese.” - by DEBOKC
Original recipe yields 10 servings
- In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.
Amount Per Serving (10 total)
- 209 cal
- 3.6 g
- 34.6 g
Based on a 2,000 calorie diet
Reviews (22)Rate This Recipe
"I added minced clove of garlic, 1 tsp cumin, 2 tsp chili pwd & 1/16 tsp red pepper (avoid if you don't like heat). I also added 2 tsps of chicken base (I love Minor's. When the soup was done, I remo..." See moreved 3 cups and pureed with my immersion blender then returned to the soup. Excellent results"
"Very quick and easy, but is lacking any SPICES! It needs some chili powder, cumin, red pepper!..." See more"
"My husband and I both love this recipe, but I made quite a few changes. I didn't have chicken broth, so I added 2 boneless, skinless chicken breast halves to the recipe, chopped into very small piece..." See mores (pinto-bean size). I sauteed the onion & bell peppers along with 3 minced garlic cloves over medium-high heat in 2 tablespoons oil, and added the raw chicken when the veggies were tender. When the chicken was done, I added 2 1/2 cups water, 2 tablespoons lemon juice, and ONE 15-oz. can of each of the following: diced tomatoes, refried beans (as one reader suggested), navy beans (drained), pinto beans (drained), and light red kidney beans (drained). I brought the whole mixture to a boil, then turned the heat down to low, covered and simmered for 30 minutes. We wouldn't have liked it without the chicken, but now it's one of our favorite soups!"
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