Three Bean Soup

Three Bean Soup

Three Bean Soup

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  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 1 bell pepper, seeded and diced
  • 1 cup crumbled pork or turkey chorizo (optional)
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 (14-ounce) can black beans, drained
  • 1 (14-ounce) can pinto beans, drained
  • 1 (14-ounce) can great Northern beans, drained
  • 4 cups vegetable or chicken broth
  • 1 (14-ounce) can corn, drained
  • 1/2 cup salsa
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons lime juice, or to taste
  • Salt and pepper, to taste
  • Tortilla chips, for serving


Heat oil in a large pot over medium heat. Add onions, peppers and chorizo; cook until vegetables are soft, about 5 minutes. Stir in garlic and cumin; cook until fragrant, about 30 seconds. Add beans and cover with broth; bring to a simmer and cook for 30 minutes to allow flavors to meld.

Remove 2 cups soup and carefully puree. Return to the pot and stir in corn, salsa, cilantro and lime juice; heat through. Season to taste with salt and pepper and serve with tortilla chips.

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