Southwestern Three Bean Soup is one of the simplest soups I make. Less than 30 minutes from start to finish and this soup is comprised entirely from items that I keep on hand in my pantry. I’ve been making this for a while now and we really enjoy it.
This is my baby’s favorite soup. He eats a good amount of it every time I make it. I actually keep small bowls of it in the freezer, just for him. It has a mild southwestern flavor with very little heat. My husband and oldest son always add some sriracha or other hot sauce to their own bowls to provide the heat that they love. If you have a family of spice lovers, increase the green chile and chile powder to provide the soup with more of a kick.
- 1 1/2 cups carrots chopped
- 1 medium onion chopped
- 1 4 oz can of green chile
- 1 1/2 cups cooked white beans or 1 can
- 1 1/2 cups cooked black beans or 1 can
- 1 1/2 cups cooked light red kidney beans or 1 can
- 1 can of Mexican diced tomatoes with green chile
- 1 can of petite diced tomatoes
- 16 oz frozen corn
- 2 garlic cloves minced
- 2 tablespoons beef bouillon or beef base vegetable base will work as well
- 2 teaspoons chili powder I use NM Red Chile powder
- Combine all ingredients in a large pot and bring to a boil. Reduce the heat and cover with lid. Simmer for 10-20 minutes and then serve warm. Enjoy!
- FREEZER MEAL: Let the soup cool completely before transferring to freezer
- safe containers. Soup can be reheated in the microwave or it can be thawed
- first and then reheated on the stove-top.