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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
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In a large pot, sauté the onion in the olive oil until softened.
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Add bell pepper and jalapeño pepper and sauté for another minute.
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Pour in the vegetable broth, and add the remaining ingredients.
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Bring to a boil. Reduce to a simmer for 15 minutes.
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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!