Three bean soup

Fast and easy to make soup that refrigerates or freezes well.

Yield: 8 servings
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  • 1 1/2 teaspoon(s) garlic chopped
  • 1 can(s) tomatoes (28oz can) cut
  • 3 cup(s) water
  • 1 can(s) tomato paste (6oz)
  • 1 teaspoon(s) chili powder
  • 1 tablespoon(s) dijon mustard
  • 1 teaspoon(s) basil
  • 1 teaspoon(s) oregano
  • 1/2 teaspoon(s) cumin ground
  • 1/2 teaspoon(s) pepper
  • 1 can(s) kidney beans (15oz) drained
  • 1 can(s) black eyed peas (15oz) drained
  • 1 can(s) garbanzo beans (15oz) drained
  • 1 can(s) whole kernal corn (15oz) drained
  • 1 cup(s) carrots chopped
  • 1 cup(s) celery chopped
  • 1 onion (medium) chopped
  • Optional
  • 1 cup(s) ham diced


  1. Combine all ingredients (excluding the corn, carrots and celery) into an 8 quart sauce pan.

  2. Bring to a boil, reduce heat and cover simmer for 10 minutes.

  3. Add the corn, carrots and celery, cover and simmer for 10 minutes.
January 2012

This recipe is a personal recipe added by TNeubauer and has not been tested or endorsed by MyRecipes.

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