Three-Bean Soup

Kitchen Tested
  • Yield 10 servings

A fabulous vegetarian soup that's super low fat.


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



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