THREE BEAN SOUP
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.
Provided by DEBOKC
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 208.8 calories, Carbohydrate 34.6 g, Fat 3.6 g, Fiber 12 g, Protein 11.3 g, SaturatedFat 0.5 g, Sodium 294.7 mg, Sugar 1.4 g
CONTEST-WINNING THREE-BEAN SOUP
This chili-like soup is delicious and very low in fat. Salsa, cumin and chili powder gave it plenty of flavor while several canned items make it fast to throw together on busy nights. -Joni Voit Champlin, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Nutrition Facts : Calories 201 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 755mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 10g fiber), Protein 12g protein. Diabetic Exchanges
EASY TORTILLA SOUP RECIPE WITH THREE BEAN
This Easy Tortilla Soup Recipe is a warm, hearty, and healthy meal. It is full of rich Mexican flavors and textures. Add on your toppings of choice to personalize each bowl!
Provided by Laurel Cornwell
Categories Food
Time 1h10m
Number Of Ingredients 24
Steps:
- Heat the coconut oil in a large soup pot or Dutch oven. Add in the onion, celery, carrot, salt and pepper. Sauté until the veggies are wilted and the onions are translucent.
- Add in the bell pepper, and sauté for another 5 minutes. Add in the garlic and sauté until fragrant, about 30 seconds.
- Add in the tomato paste, chili powder, and oregano. Sauté, sitting frequently until the tomato paste has darkened in color, about 3 minutes.
- Add in the beans and corn. Stir to combine.
- Add in the tomatoes, vegetable broth, and bay leaves. Bring to a simmer and cover. Simmer, stirring occasionally, for 20 minutes.
- Remove the lid, and stir in a few handfuls of tortilla chips. Simmer for 10-15 minutes to let the chips soften into the soup.
- Serve with desired toppings.
Nutrition Facts : Calories 395 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 13 grams fat, Fiber 14 grams fiber, Protein 17 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1417 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
THREE-BEAN SOUP
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
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield Yield: 8-10 servings (9 cups).
Number Of Ingredients 13
Steps:
- 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., Stir in all the beans and bring to a boil. Reduce heat and simmer for 10 minutes. Sprinkle individual bowls with cheese.
Nutrition Facts : Calories 229 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1096mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 7g fiber), Protein 17g protein.
THREE BEAN TORTILLA SOUP
Hearty soup to serve with Mexican food. The tortillas are baked instead of fried to keep this low in fat.
Provided by Ginny Sue
Categories Black Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a small non-stick skillet over medium-high heat until hot.
- Add whole tomato to skillet and heat until skin is blistered and slightly charred, turning frequently.
- Cool tomato slightly and coarsely chop.
- In a large saucepan, combine tomato, onion, and garlic.
- Cook over medium heat until onion and garlic are softened, about 5 minutes.
- Stir in beans and broth, and bring to a boil.
- Reduce heat, simmer 15 to 20 minutes.
- Meanwhile, heat oven to 425°F Cut tortillas into strips and place in a single layer on a large baking sheet.
- Bake for 5 to 8 minutes or until crisp.
- To serve, ladle soup into bowls and top with tortilla strips and cheese.
Nutrition Facts : Calories 511.4, Fat 7.2, SaturatedFat 3.6, Cholesterol 14.8, Sodium 696.6, Carbohydrate 82.7, Fiber 19.4, Sugar 2.9, Protein 31.6
TORTILLA AND BEAN SOUP
Here's a recipe for a Mexican-style soup that uses lots of beans combined with fresh chicken. The taco seasoning and green chiles make this one spicy - so be careful, and add to your taste. Serve with tortillas.
Provided by Margie C.
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
- Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 29.6 g, Cholesterol 22.8 mg, Fat 1.4 g, Fiber 8.6 g, Protein 16.9 g, SaturatedFat 0.2 g, Sodium 1091.2 mg, Sugar 1.8 g
THREE BEAN SOUP
This is a great filling soup with potential to adjust to your individual taste. You can add the hamburger or leave out...I leave it out.
Provided by TishT
Categories Lunch/Snacks
Time 35m
Yield 12 one cup servings, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium heat.
- Cook hamburger until mostly cooked, then add onion and garlic in the saucepan and slowly cook until tender and browned.
- 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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- Heat the olive oil in a large pot. Add the onion and peppers and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent, about 5 to 7 minutes. Add the jalapeño and garlic and cook for 1 minute. Add the chili powder, cumin, cocoa, oregano, paprika, cayenne, red pepper, salt and a few turns of black pepper; cook until fragrant, about 1 to 2 minutes.
- Stir in the tomatoes and the vegetable broth and bring to a boil. Add the beans, reduce heat and simmer for 20 minutes.
- Meanwhile, heat 1/2 inch of vegetable oil in a skillet over moderate heat until shimmering. Fry the tortilla strips in batches for 3 minutes, until crispy. Transfer to a paper towel and immediately sprinkle with salt and squeeze with lime.
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