Spicy Three Bean Soup

Spicy Three Bean Soup

KATE76 0

"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."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 310 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

8
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 (bec...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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...

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 (bec...

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 p...

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 c...

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 tell...

Even though there is nothing spicy about this soup, it is very good and full of flavour.

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

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 flav...

Other stories that may interest you