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Three-bean spicy soup

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    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.

    Three bean spicy soup image

    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.*

    Nutrition Facts