Three Bean Soup

  • Yield 10 servings

Mark Boughton/styling: Teresa Blackburn


2 tablespoons olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
3 -- (14.5-ounce) cans chicken broth
1 -- (10-ounce) can tomatoes with green chiles (like Rotel)
2 -- (15-ounce) cans black beans, rinsed and drained
1 -- (15-ounce) can pinto beans, rinsed and drained
2 -- (15-ounce) cans kidney beans, rinsed and drained


  1. Heat olive oil in a large Dutch oven, then add onion, green and yellow peppers and cook until softened.
  2. Stir in chicken broth, tomatoes with green chiles and drained beans. Cook until thoroughly heated.



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