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Contest-Winning Three-Bean Soup

This chili-like soup is delicious and very low in fat. Salsa, cumin and chili powder gave it plenty of flavor while several canned items make it fast to throw together on busy nights. —Joni Voit Champlin, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 teaspoons olive oil
  • 4 garlic cloves, minced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) fat-free refried beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 3/4 cup salsa
  • 2 teaspoons chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin


  • 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.
Nutrition Facts
1 cup: 201 calories, 1g fat (0 saturated fat), 0 cholesterol, 755mg sodium, 36g carbohydrate (6g sugars, 10g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

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Average Rating:
  • Sonya
    Jan 6, 2019

    Very tasty bean soup, will definitely be making this again! The only thing I did differently was to add some red

  • worldrunner
    Feb 11, 2014

    I love the way the non fat refried beans thIckened the whole soup! I'm sensitive to too hot and spicy food, but I still like a mild kick for interest. I omitted the salsa, which I didn't have and used green chili refried beans instead. I also didn't have the green pepper, so I chopped up kale in its place. Delicious and nutritious!

  • Karl Hackbarth
    Dec 4, 2012

    This is an excellent bean soup. When we serve it, we garnish it with shredded cheese (taco flavored), sour cream and Fritos. Probably the best bean soup we have ever eaten.

  • 1DomesticGoddess
    Dec 18, 2011

    Correcting an error... Prep Time/Cook Time: All together was about 45 minutes for me.

  • 1DomesticGoddess
    Dec 17, 2011

    This soup was quite delish, and quite spicy.But I also used a good quality brand of chili powder, and a medium tasting salsa. At first I thought the 4 cloves of garlic would of been a bit much, but it wasn't. When saute'ing the vegetables, I added 1 tablespoon of vegetable oil to the pan, plus I added another teaspoon just before adding the minced garlic. I like that this soup was high in fber, but I did add 1 tablespoon of Flax Seed for more added fiber. I also threw in 2 handfuls of frozen corn kernels just before bringing the soup to a boil. The added corn was a nice touch to the soup! Prep time for me was about 45 minutes. Joni, this soup was excellant. My hubby enjoyed it too! I look forward to making this soup often, as it's a keeper!

  • 3akitalovers
    Oct 11, 2011

    No comment left

  • gillian40
    Oct 3, 2011

    I really like this soup. Its easy and tastes great!! For an even heartier meal, I fry up some ground beef with the onion and pepper.

  • sbball2
    Apr 18, 2011

    Amazing flavor, texture and heartiness!

  • kelseydolores05
    Feb 2, 2010

    No comment left

  • jlrich0
    Jan 13, 2010

    I'd put this up against any bean soup! It's fast, easy and tastes great!