Best 16 Three Bean Soup Recipes

THREE BEAN SOUP

Steps:

• 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.

CONTEST-WINNING THREE-BEAN SOUP

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

HEARTY HAM AND THREE-BEAN SOUP

Steps:

• Mix all ingredients in 3- or 4-quart saucepan. Heat to boiling over medium heat.
• Cook 15 to 20 minutes, stirring occasionally, until onion is tender and soup is slightly thickened.

SPICY THREE BEAN SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat. Place onion and garlic in the saucepan and slowly cook and stir until tender and browned.
• Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan. Cook over medium-high heat approximately 25 minutes. As the mixture thickens, stir in the red wine.

THREE-BEAN SOUP

Steps:

• Quarter leeks lengthwise, then cut crosswise into 1/2" pieces. Rinse leeks in a fine-mesh strainer and pat dry with paper towels. Smash garlic cloves with the flat side of a chef's knife and peel; set 2 cloves aside.
• Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring, until golden brown and starting to crisp, 8-10 minutes. Add smashed garlic and 2 Tbsp. oil and cook, stirring often, until garlic is just beginning to turn golden 3-4 minutes. Add leeks, chopped fennel, celery, thyme, bay leaf, and 1 Tbsp. salt. Cook, stirring often, until vegetables are beginning to soften, about 4 minutes. Add lima beans, red pepper flakes, and 6 cups water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer, occasionally skimming and discarding any foam that rises to the surface, until beans are slightly crunchy but not quite creamy, 25 minutes. Add Romano beans and snap peas, return to a simmer, and continue to cook, adding just enough water to keep beans submerged, until dried beans are creamy and fresh beans are just cooked through, about 15 minutes more.
• Meanwhile, pulse dill, zest of whole lemon, fennel fronds, and 1 reserved garlic clove in a food processor until finely chopped. With the motor running, stream in 1/2 cup oil. Add 3/4 tsp. salt and squeeze in 2 tsp. lemon juice. Transfer pesto to a small bowl and set aside.
• Remove stew from heat and stir in crème fraîche, black pepper, and 4 tsp. lemon juice. Taste and adjust seasoning.
• Rub bread with remaining garlic clove, drizzle with oil, and season lightly with salt.
• Ladle soup into bowls. Drizzle with pesto, then top with shaved Parmesan. Serve with garlic bread and remaining pesto alongside.

THREE BEAN SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat.
• Cook hamburger until mostly cooked, then add onion and garlic in the saucepan and slowly cook until tender and browned.
• Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan.
• Cook over medium-high heat approximately 25 minutes.
• As the mixture thickens, stir in the red wine.

BOBBY FLAY'S BLACK BEAN SOUP WITH CREMA AND THREE RELISHES RECIPE

Steps:

• White Corn Chips with Tomato-Serrano Relish: Heat oil to 365 degrees. Fry chips in batches and drain on paper towels, salt while warm. Combine tomatoes and serranos in a bowl and season with salt and pepper to taste. Grilled Onion Relish: Heat a grill or grill pan over high heat. Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through. Remove and chop finely. Tortillas with Avocado-Tomatillo Relish: Fry tortillas in oil, drain on paper towels and salt while warm. Gently combine remaining ingredients in a bowl and season with salt and pepper to taste. Toasted Cumin Crema: Place a small saute pan over medium high heat and heat until almost smoking. Add the cumin seeds and toast for 1 to 2 minutes. Place the seeds in a coffee grinder and grind to a powder. Place the crema in a small bowl, add the ground cumin and lime juice and season with salt and pepper to taste. Soup: Heat the olive oil in a medium saucepan over medium heat, sweat the carrots, onion and garlic for 5 minutes, or until translucent. Add the wine, bring to a boil, and cook until reduced. Add the beans. Reduce the heat to medium, add the jalapeños, poblano, and water and simmer for 1 to 1 1/2 hours or until the beans are cooked through. Remove from the heat and add the lime juice, and salt and pepper to taste. Remove half the mixture and puree in a food processor, then return it to the pot and stir well. Serve: Ladle soup into individual bowls. Drizzle with the Toasted Cumin Crema and top with a tablespoon of each of the relishes. Serve immediately. This recipe yields 8 servings.

COLORFUL THREE-BEAN SOUP

Steps:

• In a Dutch oven, saute onion in oil. Add next 9 ingredients. Simmer, uncovered, until vegetables are tender. Add beans , and spinach; heat through.

ITALIAN THREE BEAN SOUP

Steps:

• 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.

SPICY THREE-BEAN AND CHICKEN SOUP

Steps:

• In medium bowl, place chicken. Add chili powder, salt, paprika, garlic powder and onion powder; toss gently to coat. In 5-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes, stirring frequently, until brown.
• Add all remaining ingredients except cannellini beans. Heat to boiling. Reduce heat to low; cover and simmer 45 to 55 minutes, stirring occasionally, until chicken is no longer pink in center and flavors are blended.
• Stir in cannellini beans. Simmer uncovered about 5 minutes, stirring occasionally, until beans are thoroughly heated.

THREE-BEAN LENTIL SOUP

Steps:

• In a large saucepan or Dutch oven, heat the oil over medium heat.
• Cook the onions, garlic, ginger and curry paste, stirring occasionally, for 5 minutes or until softened.
• Add the tomatoes, chicken stock, water and lentils.
• Bring to a boil.
• Reduce the heat to medium-low and simmer for 20 minutes or until the lentils are softened.
• Add the chick peas, kidney beans and black beans.
• Cook for 15 minutes or until heated through.
• Stir in the coriander, lemon juice, salt and pepper.

HAM AND THREE BEAN SOUP

Steps:

• 1. Heat 1 teaspoon of Canola oil in a cast iron pot (dutch oven). Medium heat is good.
• 2. Saute carrots, celery, and onion until translucent. About five (5) minutes
• 3. Add garlic, ham, and chicken broth. Bring to slow boil.
• 4. Reduce heat and add three types of beans. (Sometimes I will mash some of the great northern beans first, to thicken the soup)
• 5. Put on the lid and let it simmer for as long as you need it to simmer. You can eat it right away or let the flavors "marry" first.
• 6. Enjoy with a big hunk of crusty bread, butter and Table Syrup!

THREE BEAN TACO SOUP

Steps:

• 1. Brown ground beef in a skillet. Add onion and cook until translucent 2. Combine sauteed ingredients with all other ingredients in slow cooker. 3. Cover. Cook on Low 4-6 hours

SPICY THREE-BEAN AND CHICKEN SOUP

Steps:

• In medium bowl, place chicken. Add chili powder, salt, paprika, garlic powder and onion powder; toss gently to coat. In 5-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes, stirring frequently, until brown.
• Add all remaining ingredients except cannellini beans. Heat to boiling. Reduce heat to low; cover and simmer 45 to 55 minutes, stirring occasionally, until chicken is no longer pink in center and flavors are blended.
• Stir in cannellini beans. Simmer uncovered about 5 minutes, stirring occasionally, until beans are thoroughly heated.

THREE BEAN SOUP

Steps:

• Saute onions, garlic, and carrots in olive oil until tender. Add all other ingredients except corn. Bring to a boil. Reduce to a simmer and simmer for 1-2 hours. About 15 minutes before done, add corn. Serve with a mexican cheese mix on top.

THREE BEAN TORTILLA SOUP

Steps:

• Spray large saucepan with nonstick cooking spray. Add tomatoes, onion, and garlic and cook over medium heat for about 3 minutes, stirring occasionally. Add black beans (drained), then add navy or white beans (drained), chili beans (undrained), and the broth; mix well. Bring to boil, then reduce heat and simmer 15 to 20 minutes or until veggies are tender. To serve, place tortilla strips in bottom of soup bowls, then ladle soup into bowls. Add cheese on top with more chips. Preparation time: 20 minutes.