Three-bean spicy soup

Heart Smart Gluten Free Low Sodium

This homemade soup features two types of beans and black-eyed peas a fiber-rich recipe that’ll fill you up and warm you up!

Ingredients

20 cups water, divided
1 cup dried pinto beans
1 cup dried black beans
1 cup dried black-eyed peas
3 cups dehydrated mixed vegetable blend
1/4 cup sun-dried tomatoes
3 tablespoons dried onion flakes
1 1/2 teaspoons Cajun seasoning
2 tablespoons dried parsley
1 1/4 teaspoons garlic powder
2 tablespoons vegetable bouillon granules
3 dried bay leaves
*Optional: tortilla chips, shredded cheddar cheese, sour cream

Directions

  1. Rinse and drain beans. In a large stock pot, combine 8 cups water with the pinto beans, black beans and black-eyed peas. Bring to a boil, reduce heat and simmer for 3 minutes. Remove from heat, cover and soak for about 1 hour. Drain and rinse beans.
  2. In a large pot, place 12 cups water, prepared beans and remaining ingredients. Bring to a boil, reduce heat and simmer for 1 1/2 to 2 hours, until beans are tender.
  3. Serve warm. Garnish with tortilla chips, shredded cheddar cheese and sour cream, if desired.*

Makes 12 servings

Recipe contains: may contain corn

Carb choices per serving: 2 1/2

*Option not included in nutrition facts.

First Published: 12/05/2014
Last Reviewed: 12/05/2014

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For a delicious soup with less hands-on time, try this recipe in your slow cooker! To make soup: In your slow cooker, combine 12 cups hot water with the dry ingredients. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours. Add more hot water, if needed. Garnish with tortilla chips, shredded cheddar cheese and sour cream, if desired.*

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