Southwestern Three Bean Soup

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Southwestern Three Bean Soup recipe by Barefeet In The Kitchen

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.

Southwestern Three Bean Soup recipe by Barefeet In The Kitchen

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Southwestern Three Bean Soup

Recipe adapted from and with thanks to my friend Steph (formerly the Cheapskate Cook)
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Ingredients 

  • 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

Instructions

  • 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!

Notes

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.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Becki's Whole Life says

    Hi Mary – this is a great meatless (or close enough for me) option and I bet it's extremely filling with all of the beans. I keep thinking about whipping up a batch of the cabbage soup to have for my lunches just to have a healthy soup on hand, but it never sounds that exciting. This soup does though…it's great that the baby likes it, what a good little eater:-).

  2. Tricia @ saving room for dessert says

    Mary this broth looks so rich and full of flavor. A lovely soup indeed!
    In response to your question about the rolls, the yield will depend on how thin you roll the dough and what size you cut the rolls. My attempt made about 35-40 big rolls. But if you only need 10 or 20, freeze the rest and make everybody happy another day. These were really easy – I hope they turn out great for you too.

  3. Nami | Just One Cookbook says

    I've actually never made bean soup before (including Chillies) because my family are not into beans (shame!). I'd drink 2 bowls of this soup easily, especially knowing that I can't cook this at home. Lovely color and it looks so comforting!