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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!

Course Main Course, Soup
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 241 kcal
Author Laura Yautz

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

  1. In a large pot, sauté the onion in the olive oil until softened.

  2. Add bell pepper and jalapeño pepper and sauté for another minute.

  3. Pour in the vegetable broth, and add the remaining ingredients.

  4. Bring to a boil. Reduce to a simmer for 15 minutes.

  5. Serve with a squeeze of lime, and garnish as desired.

Nutrition Facts
Easy 3 Bean Soup
Amount Per Serving
Calories 241 Calories from Fat 42
% Daily Value*
Fat 4.7g7%
Saturated Fat 0.7g4%
Polyunsaturated Fat 1.3g
Monounsaturated Fat 2.2g
Sodium 91.8mg4%
Potassium 739.8mg21%
Carbohydrates 39.7g13%
Fiber 13.4g56%
Sugar 6.3g7%
Protein 12.9g26%
Vitamin A 95.3IU2%
Vitamin C 45.6mg55%
Calcium 91.8mg9%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.