Spicy Triple Bean Soup

Dana Ramsey


I needed a recipe that was quick and delicious so I came up with this wonderful recipe! The flavors just blend together very nicely and you literally just want to keep eating it! I know my family and I did!

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4 to 6


15 Min


25 Min


Stove Top


12 oz
packet of breakfast sausages, cut into 1/2 inch slices
1/2 large
red bell pepper, chopped
1/2 c
yellow onion, diced
1 tsp
minced garlic
1 can(s)
(16 oz) of fat free refried beans
1 can(s)
(15 oz) of low sodium black beans, rinsed and drained
1 can(s)
(15 oz) of low sodium pinto beans, rinsed and drained
1 can(s)
(16 oz) of low sodium chicken broth
1/2 c
low sodium spicy hot v8 juice
1 can(s)
rotel tomatoes
1/2 c
spicy salsa (i used homemade)
1/2 c
frozen corn
1 1/2 tsp
1 1/1 tsp
dark chili powder
freshly ground pepper

Directions Step-By-Step

Slice breakfast sausages into 1/2" slices and brown in a kettle, about half way through the browning process, add the chopped red pepper, onion and minced garlic, cook until tender.
Add the beans and mix well, add the chicken broth and the remaining ingredients except the spices. Mix until all ingredients are incorporated. Now add the spices.
Bring to a boil and then lower to a simmer for 20 to 25 minutes to allow the flavors to blend. Or for crockpot directions, do step one, add to crockpot and remaining ingredients, except spices, mix well to incorporate the ingredients and then add the spices. Cook on high for 1 1/2 hours or on low for 2 1/2 to 3 hours.

Serve with tortilla shells, garnish with cheddar cheese and sliced green onion tops.
Note: I made my own tortilla shells but you can use store bought.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy