Three Bean Lentil Soup Recipes

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THREE-BEAN LENTIL SOUP



Three-Bean Lentil Soup image

An easy, hearty soup made from items found in the pantry. It can be made in the crock pot also by combining all of the ingredients, except for the oil, and cooking on low for 8 hours but I like it better made on top of the stove. Sauteing the onions and garlic gives the soup a whole different flavour which doesn't come across in the crock pot version.

Provided by Irmgard

Categories     Lentil

Time 50m

Yield 16 cups

Number Of Ingredients 16

2 teaspoons vegetable oil
2 onions, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, minced
4 teaspoons curry paste
1 (28 ounce) can diced tomatoes
6 cups chicken stock
2 cups water
3/4 cup red lentil
1 (19 ounce) can chickpeas, drained and rinsed
1 (19 ounce) can red kidney beans, drained and rinsed
1 (19 ounce) can black beans, drained and rinsed
1 tablespoon fresh coriander, chopped
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • In a large saucepan or Dutch oven, heat the oil over medium heat.
  • Cook the onions, garlic, ginger and curry paste, stirring occasionally, for 5 minutes or until softened.
  • Add the tomatoes, chicken stock, water and lentils.
  • Bring to a boil.
  • Reduce the heat to medium-low and simmer for 20 minutes or until the lentils are softened.
  • Add the chick peas, kidney beans and black beans.
  • Cook for 15 minutes or until heated through.
  • Stir in the coriander, lemon juice, salt and pepper.

3 BEAN LENTIL SOUP



3 bean Lentil Soup image

Great for a cold day, or a vegetarian meal option. This easy protein and fiber packed soup is the answer.

Categories     Vegetarian Meals     Slow Cooker     Slow Cooker Vegetarian Meals     Vegetarian     Vegetarian Vegetarian Meals     Dinner     Vegetarian Meals Dinner

Yield 4

Number Of Ingredients 12

3 cups of lentils
1 cup red kidney beans
1/2 cup black beans
1/2 cup diced onions
1 cup sliced carrots
1 cup diced celery
2 cups low sodium chicken froth
3 cups water
1/2 teaspoon basil
1/2 teaspoon paprika
1 tablespoon lemon pepper
1 tablespoon black pepper

Steps:

  • Combine all ingredients in a slow cooker. If needed add more water to cover all ingredients. Cook on high setting for about 8 hours, until beans and lentils are soft.

Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories

THREE BEAN SOUP



Three Bean Soup image

This soup is not only pretty, it is very easy and healthy as well and truly delicious. Top with chopped green onions and grated cheddar cheese.

Provided by DEBOKC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 30m

Yield 10

Number Of Ingredients 9

2 tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans black beans, drained
1 (15 ounce) can pinto beans, drained
2 (15 ounce) cans kidney beans, drained

Steps:

  • In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 34.6 g, Fat 3.6 g, Fiber 12 g, Protein 11.3 g, SaturatedFat 0.5 g, Sodium 294.7 mg, Sugar 1.4 g

CONTEST-WINNING THREE-BEAN SOUP



Contest-Winning Three-Bean Soup image

This chili-like soup is delicious and very low in fat. Salsa, cumin and chili powder gave it plenty of flavor while several canned items make it fast to throw together on busy nights. -Joni Voit Champlin, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium green pepper, chopped
2 teaspoons olive oil
4 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) fat-free refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 cup salsa
2 teaspoons chili powder
1/2 teaspoon pepper
1/4 teaspoon ground cumin

Steps:

  • In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Nutrition Facts : Calories 201 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 755mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 10g fiber), Protein 12g protein. Diabetic Exchanges

LENTIL AND BEAN SOUP



Lentil and Bean Soup image

Make and share this Lentil and Bean Soup recipe from Food.com.

Provided by ellie_

Categories     Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 onion, chopped
1 tablespoon olive oil
2 teaspoons chili powder
1/2 teaspoon salt
5 cups water
1 1/4 cups lentils
1 (8 ounce) can tomato sauce
3 carrots, chopped
3 celery ribs, chopped
1 (15 ounce) can great northern beans, rinsed and drained (or your favorite canned beans, rinsed and drained)
3 1/2 ounces smoked gouda cheese, shredded
2 tablespoons cilantro, chopped (or parsley chopped)
1/4 cup sour cream (we use light sour cream)

Steps:

  • In a large pot over medium high heat saute the onion in the oil (5 minutes). Stir in chili powder and salt.
  • Stir in lentils and water and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
  • Stir in tomato sauce, carrots and celery. Simmer 10 minutes.
  • Stir in beans and simmer for another 5 minutes.
  • Stir in cheese and cilantro and season to taste with salt and pepper and serve topped with sour cream if desired.

COLORFUL THREE-BEAN SOUP



Colorful Three-Bean Soup image

When I was growing up, my mother prepared many different soups, each seasoned just right. She often made this colorful combination that's chock-full of harvest-fresh goodness. It showcases an appealing assortment of beans, potatoes, carrots and spinach. -Valerie Lee, Snellville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 15

1 medium onion, chopped
1 tablespoon canola oil
3 small potatoes, peeled and cubed
2 medium carrots, sliced
3 cans (14-1/2 ounces each) chicken or vegetable broth
3 cups water
2 tablespoons dried parsley flakes
2 teaspoons dried basil
1 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon pepper
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 cups chopped fresh spinach

Steps:

  • In a Dutch oven, saute onion in oil. Add next 9 ingredients. Simmer, uncovered, until vegetables are tender. Add beans , and spinach; heat through.

Nutrition Facts : Calories 158 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 604mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

LENTIL SOUP III



Lentil Soup III image

As a busy college student, I don't have much time to eat, let alone cook. I've been making this soup for myself my whole college career, since it's a soup my mom made when I was growing up. This soup is illegally easy and incredibly good for you. Eat it up! You can add sliced, shredded, or diced cooked chicken to the soup when it is almost ready. This soup is delicious, but it can be a surprisingly dull color. You can make it more attractive by serving it with a thin slice of lemon on top and a sprinkle of chopped parsley or chives.

Provided by Molly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 6

2 cups dry lentils
2 quarts chicken broth
1 onion, diced
¼ cup tomato paste
2 cloves garlic, minced
1 tablespoon ground cumin

Steps:

  • In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 27.7 g, Fat 0.7 g, Fiber 10.1 g, Protein 11.5 g, SaturatedFat 0.1 g, Sodium 68.9 mg, Sugar 3.8 g

THREE-BEAN SOUP



Three-Bean Soup image

For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that leans more on fresh beans than it does the dried ones. Just keep in mind you have to soak the lima beans overnight.

Provided by Molly Baz

Categories     Soup/Stew     Leek     Garlic     Bacon     Fennel     Celery     Thyme     Lima Bean     Bean     Sugar Snap Pea     Dill     Lemon     Parmesan     Bread

Yield 6-8 servings

Number Of Ingredients 19

2 medium leeks, dark green parts removed
1 head of garlic, cloves separated
3 oz. bacon, chopped
2 Tbsp. plus 1/2 cup extra-virgin olive oil, plus more for drizzling
2 small fennel bulbs, finely chopped, fronds reserved
1 celery stalk, finely chopped
3 sprigs thyme
1 bay leaf
1 Tbsp. plus 3/4 tsp. kosher salt
3/4 cup dried large lima beans, soaked overnight
3/4 tsp. red pepper flakes
8 oz. Romano beans, cut into 1" pieces
8 oz. sugar snap peas, trimmed, halved crosswise
1/2 small bunch dill
1 lemon
1/4 cup crème fraîche or sour cream
1 tsp. freshly ground black pepper
2 oz. Parmesan, shaved
Toasted crusty bread (for serving)

Steps:

  • Quarter leeks lengthwise, then cut crosswise into 1/2" pieces. Rinse leeks in a fine-mesh strainer and pat dry with paper towels. Smash garlic cloves with the flat side of a chef's knife and peel; set 2 cloves aside.
  • Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring, until golden brown and starting to crisp, 8-10 minutes. Add smashed garlic and 2 Tbsp. oil and cook, stirring often, until garlic is just beginning to turn golden 3-4 minutes. Add leeks, chopped fennel, celery, thyme, bay leaf, and 1 Tbsp. salt. Cook, stirring often, until vegetables are beginning to soften, about 4 minutes. Add lima beans, red pepper flakes, and 6 cups water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer, occasionally skimming and discarding any foam that rises to the surface, until beans are slightly crunchy but not quite creamy, 25 minutes. Add Romano beans and snap peas, return to a simmer, and continue to cook, adding just enough water to keep beans submerged, until dried beans are creamy and fresh beans are just cooked through, about 15 minutes more.
  • Meanwhile, pulse dill, zest of whole lemon, fennel fronds, and 1 reserved garlic clove in a food processor until finely chopped. With the motor running, stream in 1/2 cup oil. Add 3/4 tsp. salt and squeeze in 2 tsp. lemon juice. Transfer pesto to a small bowl and set aside.
  • Remove stew from heat and stir in crème fraîche, black pepper, and 4 tsp. lemon juice. Taste and adjust seasoning.
  • Rub bread with remaining garlic clove, drizzle with oil, and season lightly with salt.
  • Ladle soup into bowls. Drizzle with pesto, then top with shaved Parmesan. Serve with garlic bread and remaining pesto alongside.

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