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Three Bean Soup Recipe
A simple, easy and tasty soup you can get onto the dinner table fast!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
14
servings (approximately)
Calories:
219
kcal
Ingredients
1
cup
chopped, red onion
2
tsp.
olive oil
2
lb.
organic sweet corn
(I used frozen)
1
cup
chopped, red bell pepper
10
oz.
package cherry tomatoes
(cleaned and halved)
15
oz.
can pinto beans
(no sugar added, drained and rinsed)
15
oz.
can black beans
(no sugar added, drained and rinsed)
15
oz.
can garbanzo beans
(no sugar added, drained and rinsed)
32
oz.
can stewed tomatoes
(no sugar added)
1
tbsp.
celery seed
1
tbsp.
garlic powder
1
tbsp.
onion powder
2
cubes
vegetable bouillon
(I use the Rapunzel brand)
8
cups
vegetable broth
(no sugar added)
2
cups
cooked brown rice
(cooked separately to package directions)
celery salt
(to taste after cooking)
US Customary
-
Metric
Instructions
In a large soup pot, sauté the onion in the olive oil over low heat until the onion is wilted and translucent.
Add in all other ingredients and bring to a gentle boil.
The soup is done cooking when the vegetables are properly cooked to your liking.
Cool slightly and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
219
kcal
|
Carbohydrates:
43
g
|
Protein:
9
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
993
mg
|
Potassium:
620
mg
|
Fiber:
8
g
|
Sugar:
8
g
|
Vitamin A:
1005
IU
|
Vitamin C:
29
mg
|
Calcium:
77
mg
|
Iron:
3
mg