Spicy Three Bean Soup Recipe - Allrecipes.com
  • READY IN 45 mins

Spicy Three Bean Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 cups Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

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 More Reviews

Most Helpful Positive Review
Dec 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.

 
Most Helpful Critical Review
Oct 02, 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.

 
Oct 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.

 
Jan 05, 2004

Effective and imaginative pairing of red wine and vegetable juice cocktail!!! Made up this recipe in my crock pot on New Year's Eve day, adding a 1/4 pound of Canadian bacon). Plugged in the crock pot when we returned from New Year's Eve celebration to allow for overnight cooking and had a marvelous, hardy soup for "noshing" during the football games! This soup is a keeper and one we'll return to many times in the coming months!

 
Mar 19, 2010

I doctored the seasonings on this quite a bit, and I can't use alcohol in cooking, so I had to omit the red wine. The soup turned out delicious, and my (very picky) husband made a point of telling me that he really liked it a LOT. I didn't have celery, so I used bell pepper and some celery seed in place of that. I added marjoram, parsley, Bacon Salt, a little red hot sauce, a bay leaf, and some herbes de Provence. I ran most of the ingredients lightly through the food processor before adding them to the pot. The soup turned out delicious, with a very nice texture.

 
Mar 08, 2011

This soup was a hit. The best part was the red wine broth....delicious.

 
Mar 15, 2010

OK, first of all if you're using dry beans its going to take most of the day to cook. I added a little salsa, and used spicy V8 to add flavor it, and added ham hocks to really give it some flavor.

 

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Nutrition

  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 51 g
  • 16%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 9.4 g
  • 38%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 393 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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