Three Can Soup Recipes

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THREE CAN SOUP



Three Can Soup image

This is so simple and easy to make. We have this at work at least once a month. I have made some corrections to the recipe that I failed to add when originally posted. Enjoy.

Provided by Nimz_

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (10 3/4 ounce) cans minestrone soup, with
2 (10 3/4 ounce) cans water
2 teaspoons beef bouillon granules, dissolved in the cans of water
2 (16 ounce) cans pinto beans, drained
2 (10 ounce) cans rotel
2 lbs cooked ground beef
1 medium onion (optional)
1 medium bell pepper (optional)

Steps:

  • Brown ground beef in skillet (with onions and green bell peppers if desired).
  • Drain meat.
  • Combine all ingredients in large pot and heat through.
  • Serve with corn bread or crackers.

FRENCH THREE ONION SOUP



French Three Onion Soup image

We took the best part of this classic soup, all the sweet caramelized onions, and left behind all the fat. By steaming the onions to get the caramelization started, you can eliminate the need for almost all the fat. A small sprinkling of a good cheese at the end goes a long way.

Provided by Food Network Kitchen

Time 1h25m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon unsalted butter
1 teaspoon extra-virgin olive oil
1 1/2 pounds yellow onions, peeled, halved, and thinly sliced, (about 6 cups sliced)
6 shallots, thinly sliced, (1 3/4 cups)
1 leek, white and light green part thinly sliced, washed well, and dark green top reserved
Kosher salt and freshly ground black pepper
3 to 4 fresh thyme sprigs
1 fresh rosemary sprig
1 tablespoon all-purpose flour
4 cups low-sodium beef broth
2 cups water
2 teaspoons Worcestershire sauce
1/4 cup dry sherry
8 (1/4-inch thick) slices whole-wheat baguette (2 ounces), toasted
1/2 cup finely grated Gruyere (about 1 3/4 ounces)
1 tablespoon chopped fresh chives

Steps:

  • Heat the butter and oil together in a Dutch oven over medium heat. Add the onions, shallots and leek, and season with salt and pepper, to taste. Stir to combine and cover. Cook, without stirring until the onions are soft and beginning to brown, about 10 to 15 minutes.
  • Uncover, and continue to cook, stirring often, until the onions are a rich brown color and well caramelized, about 25 to 30 minutes. (If the onions begin to stick to the bottom of the pan or burn add about a 1 tablespoon water at a time.) Meanwhile, tie the reserved leek top with the thyme and rosemary using a piece of kitchen twine.
  • Sprinkle the flour over the onions and cook, stirring, to cook out the raw flour taste, about 2 to 3 minutes. Stir in the broth and 2 cups water, scraping any browned bits from the bottom of the pan; add the herb bundle. Reduce the heat and simmer until thickened, 20 to 25 minutes. Stir in the Worcestershire and remove from the heat. Discard the herb bundle, stir in the sherry and season, to taste, with salt and pepper.
  • Preheat the broiler. Divide the soup between 4 (16-ounce) oven proof bowls or ramekins and arrange them on a baking sheet. Top each bowl evenly with 2 baguette slices and top with the cheese. Put under the broiler until the cheese is melted and lightly browned, about 1 minute. Sprinkle with the chives and serve.

Nutrition Facts : Calories 317, Fat 10.5 grams, SaturatedFat 5 grams, Cholesterol 22 milligrams, Sodium 357 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 15 grams

7-CAN SOUP



7-Can Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

One 15.25-ounce can corn with red and green peppers, such as Del Monte Fiesta Corn
One 15-ounce can meat-only chili
One 15-ounce can kidney beans
One 15-ounce can pinto beans
One 15-ounce can black beans
One 15-ounce can diced tomatoes
One 10-ounce can diced tomatoes with green chiles, such as Ro*Tel
Salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta

Steps:

  • Empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chiles, liquid included, into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
  • Dice the cheese and stir it into the soup until melted. Serve immediately.

THREE BEAN SOUP



Three Bean Soup image

This is a great filling soup with potential to adjust to your individual taste. You can add the hamburger or leave out...I leave it out.

Provided by TishT

Categories     Lunch/Snacks

Time 35m

Yield 12 one cup servings, 12 serving(s)

Number Of Ingredients 16

1 lb ground beef
1/4 cup olive oil
1 onion, diced
2 garlic cloves, diced
2 (15 ounce) cans great northern beans, rinsed and drained (canned)
2 (15 ounce) cans red kidney beans, rinsed and drained
15 ounces canned black beans, rinsed and drained
3 stalks celery, chopped
3 carrots, chopped
2 large potatoes, cubed
15 ounces vegetable juice
2 tablespoons brown sugar
1 1/2 teaspoons dried thyme
4 cups water
2 vegetable bouillon cubes
1 cup red wine

Steps:

  • Heat the olive oil in a large saucepan over medium heat.
  • Cook hamburger until mostly cooked, then add onion and garlic in the saucepan and slowly cook until tender and browned.
  • Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan.
  • Cook over medium-high heat approximately 25 minutes.
  • As the mixture thickens, stir in the red wine.

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

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

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

HEARTY HAM AND THREE-BEAN SOUP



Hearty Ham and Three-Bean Soup image

Dinner ready in 35 minutes! Try this no-fuss soup made with ham and three types of bean - a hearty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 10

1 can (15 to 16 ounces) navy beans, rinsed and drained
1 can (15 to 16 ounces) red kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) no-salt-added stewed tomatoes, undrained
1 1/4 cups fat-free chicken broth with 33% less sodium (from 14-ounce can)
1/2 cup diced cooked extra-lean ham (3 ounces)
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 teaspoon chili powder
1/4 teaspoon pepper

Steps:

  • Mix all ingredients in 3- or 4-quart saucepan. Heat to boiling over medium heat.
  • Cook 15 to 20 minutes, stirring occasionally, until onion is tender and soup is slightly thickened.

Nutrition Facts : Calories 350, Carbohydrate 62 g, Cholesterol 15 mg, Fiber 16 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 8 g, TransFat 0 g

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MARILYNS TREATS
Marilyns Treats. Marilyns Treats hung up her apron and closed her kitchen on 4-18-2021. After 10 years of cooking, sharing recipes as well as passing on kitchen tips and answering questions it was time to retire. Thank you for showing your interest in the meals I shared.
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