Spicy Three Bean Soup Recipes

SPICY BEAN SOUP

Steps:

• Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
• Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

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.

SPICY CHILLI BEAN SOUP

Steps:

• Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
• Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
• Serve in bowls topped with a small pile of tortilla chips and a lime wedge.

SPICY BLACK BEAN SOUP

Steps:

• In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer., Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer., Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.

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.

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.

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.