Three-Bean Soup

  • Yield: 10 servings


1cup dried red kidney beans
1cup dried Great Northern beans
1cup dried black beans
1cup chopped onion
1 green bell pepper, seeded and chopped
1tablespoon minced garlic
1 1/cups diced peeled carrots
8cups water
2 (10-ounce) can diced tomatoes and green chiles, drained
1 (15-ounce) can no-salt-added tomato sauce
1 1/2teaspoons dried oregano
1teaspoon dried thyme
2 bay leaves
Salt and pepper


  1. Sort and rinse red kidney, Great Northern and black beans; place in a large pot and cover with water.  Let soak overnight.  Drain and rinse.
  2. In a large pot coated with nonstick cooking spray, saute onion, green pepper, garlic and carrots over medium-high heat 3 to 5 minutes, until tender.  Add beans, water, tomatoes and green chiles, tomato sauce, oregano, thyme and bay leaves; bring to a boil.  Cover, reduce heat, and continue cooking 2 hours, or until beans are tender.  Remove bay leaf and discard.  Season with salt and pepper.

Nutritional Info *per serving

  • Calories 206
  • Fat .8g
  • Saturated Fat .2g
  • Cholesterol 0mg
  • Sodium 249mg
  • Carbohydrate 38.6g
  • Protein 13.2g