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Three-Bean Soup Recipe

Three-Bean Soup Recipe photo by Taste of Home

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This chili-like soup is delicious and very low in fat. Salsa, cumin and chili powder gave it plenty of flavor while several canned items make it fast to throw together on busy nights. —Joni Voit Champlin, Minnesota

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Three-Bean Soup Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

1 large onion, chopped
1 medium green pepper, chopped
2 teaspoons olive oil
4 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) fat-free refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 cup salsa
2 teaspoons chili powder
1/2 teaspoon pepper
1/4 teaspoon ground cumin

Directions

In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Yield: 8 servings.

Nutritional Facts 1 cup equals 201 calories, 1 g fat (trace saturated fat), 0 cholesterol, 755 mg sodium, 36 g carbohydrate, 10 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Originally published as Three-Bean Soup in Quick Cooking July/August 2003, p27

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Reviews for Three-Bean Soup

Three-Bean Soup

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Reviewed on Dec. 04, 2012 by Karl Hackbarth

This is an excellent bean soup. When we serve it, we garnish it with shredded cheese (taco flavored), sour cream and Fritos. Probably the best bean soup we have ever eaten.

Reviewed on Dec. 18, 2011 by 1DomesticGoddess

Correcting an error... Prep Time/Cook Time: All together was about 45 minutes for me.

Reviewed on Dec. 17, 2011 by 1DomesticGoddess

This soup was quite delish, and quite spicy.

But I also used a good quality brand of chili powder, and a medium tasting salsa. At first I thought the 4 cloves of garlic would of been a bit much, but it wasn't. When saute'ing the vegetables, I added 1 tablespoon of vegetable oil to the pan, plus I added another teaspoon just before adding the minced garlic. I like that this soup was high in fber, but I did add 1 tablespoon of Flax Seed for more added fiber. I also threw in 2 handfuls of frozen corn kernels just before bringing the soup to a boil. The added corn was a nice touch to the soup! Prep time for me was about 45 minutes. Joni, this soup was excellant. My hubby enjoyed it too! I look forward to making this soup often, as it's a keeper!

Reviewed on Oct. 11, 2011 by cooknTx

This was just ok...it was better the next day when reheated and served over rice with some Cheddar on top. I would only make again if I tweak it a bit.

Reviewed on Oct. 03, 2011 by gillian40

I really like this soup. Its easy and tastes great!! For an even heartier meal, I fry up some ground beef with the onion and pepper.

Reviewed on Apr. 18, 2011 by sbball2

Amazing flavor, texture and heartiness!