Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Three Bean Soup

Find this recipe, updated and with even more frugal tips and transformation options, along with 29 other bean recipes and a ton of information on cooking dry beans, the health benefits of beans, and ideas for bean haters in The Everything Beans Book, available now at Kitchen Stewardship!
Three Bean Soup
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Recipe type: Soup
Author: Katie Kimball
Ingredients
  • 1 Tbs Veg oil
  • 2 medium onions, chopped
  • salt and pepper
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp dried thyme
  • 2 15-oz cans cannellini (white) beans, drained and rinsed
  • (I use great northern beans – cheaper!)
  • 1 15-oz can kidney beans
  • 1 15-oz can pinto beans
  • 4 c. chicken or vegetable broth
  • ¾ c. grated cheddar cheese
  • ¼ c. finely chopped scallions, optional
  • hot pepper sauce, optional
Instructions
  1. In a large pot, heat oil over medium heat.
  2. Add onions, cook 5 minutes, stirring occasionally.
  3. Stir in salt, pepper, chili powder, cumin and thyme; cook 1 minute.
  4. Add beans, stir well, and cook 1 minute.
  5. Raise heat to high; add the broth.
  6. Bring to a boil, reduce heat to low, cover, and let cook 10 minutes.
  7. Working in batches, puree the soup in a food processor or in the pot with an immersion blender until smooth and thick.
  8. Simmer over low heat.
  9. Season to taste.
  10. Serve hot, sprinkled with grated cheese, scallions, and hot pepper sauce if desired.

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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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