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Three-Bean Soup Recipe

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This is a terrific recipe for cold days. Even my young son asks for it! I like it because it's so easy to fix.—Marilyn Coy, St. Helena, California
TOTAL TIME: Prep: 15 min. Cook: 65 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Cook: 65 min.
MAKES: 9 servings


  • 1 pound ground beef
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1 cup water
  • 1/2 cup medium pearl barley
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) lima beans or 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (14-1/2 ounces) cut green beans or Italian-style green beans, drained
  • Grated Parmesan or Romano cheese

Nutritional Facts

1 serving (1 cup) equals 229 calories, 5 g fat (2 g saturated fat), 26 mg cholesterol, 1096 mg sodium, 29 g carbohydrate, 7 g fiber, 17 g protein.


  1. In a stockpot, cook beef over medium heat until no longer pink; drain. Add the tomatoes, consomme, water, barley, onion, salt, marjoram and thyme; bring to a boil. Reduce heat; cover and simmer for 50 minutes.
  2. Stir in all the beans and bring to a boil. Reduce heat and simmer for 10 minutes. Sprinkle individual bowls with cheese. Yield: Yield: 8-10 servings (9 cups).
Originally published as Three-Bean Soup in Country Ground Beef 1993, p11

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