"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." — DEBOKC
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green bell pepper, chopped
yellow bell pepper, chopped
2 (14.5 ounce) cans
1 (10 ounce) can
diced tomatoes with green chile peppers
2 (15 ounce) cans
black beans, drained
1 (15 ounce) can
pinto beans, drained
2 (15 ounce) cans
kidney beans, drained
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 removed 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!
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 pieces (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!
I make this and my family loves it. I call it Fiesta Chili - I add more seasonings and sometimes chicken as stated in another review. You can do it hot or mild adding cummin, garlic, chili powder, jalapeno or other green, yellow or red pepper along with the bell peppers, and a handfull of frozen corn. It really looks nice and colorful and tastes like a fajita in a bowl. If you want to make it richer add a can of cream of chicken soup to the stock. You can also cut down on the sodium if you cook the dry beans instead of adding canned. You can top it with sour cream and/or shredded cheese and scoop it using corn chips as a spoon.
This soup has great flavor and it is so easy to prepare. My husband loved it. I topped it with a dollop of sour cream, grated cheddar cheese and green onions. Wonderful!!!
We increased the ingredients to serve 60 at a church meal and made it spicy! Worked wonderfully for us: simple, nutritious and satisfying. I give it only 4 stars because recipe did not call for spices (chili powder and cumin), which really made it delicious. Could easily be made vegetarian by substituting vegetable stock. Very well received.
Yummy soup! (although I used dry beans and over cooked the kidneys and black beans, and slightly undercooked the pintos... arrrgghhh) This soup is yummy just the way it is... however, I added spices to it anyway.. (hubby is a spice hog.. ;p ) I followed others suggestions and added cumin, chili powder, cayenne, a bay leaf, garlic cloves, oregano, red pepper flakes (also, I didn't have a green bell, so I used an orange, yellow and red bell pepper... topped with cilantro and wedges of lime... and served it with cornbread.. mmmmmm Thanks for a really good recipe.
I tried this last night and it turned out great! I did dice up about a pound of pork and browned it with the onion & bell pepper. I also used pinto beans with jalepenos in them - YUM. Also served it with cornbread. VERY GOOD RECIPE
* Percent Daily Values are based on a 2,000 calorie diet.
Three Bean Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 209
** Calories from Fat: 32
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