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 adapted from and with thanks to my friend Steph (formerly the Cheapskate Cook)
Ingredients
- 1 ½ cups carrots chopped
- 1 medium onion chopped
- 4 ounces chopped green chile
- 14 ounces cooked white beans
- 14 ounces cooked black beans
- 14 ounces cooked light red kidney beans
- 10 ounces diced tomatoes with green chile
- 14 ounces petite diced tomatoes
- 16 ounces 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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