spicy triple bean soup
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!
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
4 to 6
Ingredients
- 12 ounces packet of breakfast sausages, cut into 1/2 inch slices
- 1/2 large red bell pepper, chopped
- 1/2 cup yellow onion, diced
- 1 teaspoon minced garlic
- 1 can (16 oz) of fat free refried beans
- 1 can (15 oz) of low sodium black beans, rinsed and drained
- 1 can (15 oz) of low sodium pinto beans, rinsed and drained
- 1 can (16 oz) of low sodium chicken broth
- 1/2 cup low sodium spicy hot v8 juice
- 1 can rotel tomatoes
- 1/2 cup spicy salsa (i used homemade)
- 1/2 cup frozen corn
- 1 1/2 teaspoons cumin
- 1 1/1 teaspoons dark chili powder
- - freshly ground pepper
How To Make spicy triple bean soup
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Step 1Slice 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.
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Step 2Add 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.
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Step 3Bring 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.
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Step 4Note: I made my own tortilla shells but you can use store bought.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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