Three Bean Soup

Mark Boughton/styling: Teresa Blackburn
  • Yield: 10 servings


2tablespoons olive oil
1medium onion, chopped
1medium green bell pepper, chopped
1medium 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.

Nutritional Info *per serving

  • Calories 203
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 1mg
  • Sodium 1278mg
  • Carbohydrate 35g
  • Fiber 11g
  • Sugars 5g
  • Protein 11g
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