Three Bean Soup

admin 26/04/20 Recipes





Yield

10 servings

Prep Time

5

Cook Time

25



Ingredients

2 tablespoons: vegetable oil

1: onion, chopped

1: green bell pepper, chopped

1: yellow bell pepper, chopped

2 (14.5 ounce) cans: chicken broth

1 (10 ounce) can: diced tomatoes with green chile peppers

2 (15 ounce) cans: black beans, drained

1 (15 ounce) can: pinto beans, drained

2 (15 ounce) cans: kidney beans, drained


Directions

In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.


Nutrition

Calories: 209 kcal

Carbohydrates: 34.6 g

Cholesterol: 0 mg

Fat: 3.6 g

Fiber: 12 g

Protein: 11.3 g

Sodium: 295 mg

Yield

8 servings

Prep Time

10

Cook Time

20



Ingredients

1 tablespoon: olive oil

2: onions, chopped

1 clove: garlic, minced

1 (28 ounce) can: diced tomatoes with juice

1 (19 ounce) can: kidney beans, undrained

1 (19 ounce) can: garbanzo beans, undrained

1 (19 ounce) can: lentils

3 tablespoons: tomato paste

1/2 teaspoon: dried oregano

1/2 teaspoon: ground black pepper

1 teaspoon: salt

4 ounces: mozzarella cheese, shredded


Directions

Heat a large pot over medium-high heat. Pour in oil and saute onion and garlic until golden-brown. Stir in tomatoes, kidney beans, garbanzo beans, lentils, tomato paste, oregano, pepper, and salt. Turn heat to low and simmer 20 minutes. Sprinkle in cheese and stir until melted. Serve immediately, or cool and freeze.


Nutrition

Calories: 259 kcal

Carbohydrates: 38.5 g

Cholesterol: 9 mg

Fat: 5.5 g

Fiber: 10.2 g

Protein: 13.9 g

Sodium: 1048 mg



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