Three Bean Soup Recipe - Bush’s Best

Three Bean Soup

Recipe By: DEBOKC   Photo By: olefaithful
Write a Review | Read Reviews (17)
Canned black, pinto and kidney beans are combined with bell peppers and chicken broth in this quick soup.
 
  • Prep: 5 Minutes
  • |
  • Cook: 25 Minutes
  • |
  • Total: 30 Minutes
 
10
 
 
  • 2 tablespoons vegetable oil
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  • 1 onion, chopped
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  • 1 green bell pepper, chopped
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  • 1 yellow bell pepper, chopped
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  • 2 (14.5 ounce) cans chicken broth
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  • 1 (10 ounce) can diced tomatoes with green chile peppers
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  • 2 (15 ounce) cans black beans, drained
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  • 1 (15 ounce) can pinto beans, drained
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  • 2 (15 ounce) cans kidney beans, drained
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  1. In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.
Nutrition Information
 
 
More Reviews (17)
Reviewed By: Luv2Cuk
This soup is just the best year round, but mostly during winter and spring on cold and rainy nights :) The only difference between how i make it and how its listed is that i use fresh beans, and it makes a little difference, but not enough to brag about! However my home smells of delicious beans all day long and it makes the soup THAT MUCH BETTER :)
Reviewed By: Suki
As it has been mentioned in other reviews, this recipes has no spices in it so use it as a base/ starting point to work with- be creative- use different spices to create "character" for your soup
Reviewed By: CinnamonGirl
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.