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Easy 3 Bean Soup
Canned beans and tomatoes make this a quick and easy lunch for busy weekends, or a weeknight supper. A little lighter than true chili, and bursting with flavor, this is sure to become your go-to bowl of goodness!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 241 kcal
Ingredients
- 1 Tbsp olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, minced (remove seed for less spice, leave them in for more spice)
- 2 15 oz cans diced tomatoes including juices
- 4 cups Homemade vegetable broth (or low sodium vegetable broth)
- 15 oz can no added salt kidney beans, drained and rinsed
- 15 oz can no added salt chickpeas, drained and rinsed
- 15 oz can no added salt black beans, drained and rinsed
- 2 Tbsp chili powder
- 1 Tbsp Cumin
- 1 Lime, to finish
- Avocado, cilantro, green onions for garnish
Instructions
In a large pot, sauté the onion in the olive oil until softened.
Add bell pepper and jalapeño pepper and sauté for another minute.
Pour in the vegetable broth, and add the remaining ingredients.
Bring to a boil. Reduce to a simmer for 15 minutes.
Serve with a squeeze of lime, and garnish as desired.
Recipe Notes
Try making your own vegetable broth from kitchen scraps to use in this recipe! Recipe here!