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!


★★★★★ 1 vote

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

How to Make Spicy Triple Bean Soup


  1. 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.
  2. 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.
  3. 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.
  4. Note: I made my own tortilla shells but you can use store bought.

Printable Recipe Card

About Spicy Triple Bean Soup

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

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