I love making soups. The best kinds, in my opinion are versatile enough to accompany foods as an appetizer or stand alone as a filling meal. This easy and hearty soup is made with three types of beans and sprinkled with flavorful bits of turkey bacon making it the perfect soup for your next lunch, dinner, or just as a snack. The best part is that it’s ready in only 25 minutes.
My favorite part about this particular recipe is that I love it year round. The chicken broth and oregano keep it light and refreshing enough for the summer months while the cumin gives it a hint of warm, chili taste great for colder days.
Three Bean and Turkey Bacon Soup
Prep time: 5-10 minutes
Cook time: 20 minutes
Yield: 6-8 servings
1 TBSP olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 clove garlic, pressed
1 (14.5 oz.) can low sodium chicken broth
1 tsp cumin
½ TBSP chili powder
1 tsp dried oregano
1 bay leaf
1 can diced tomatoes
1 can of low sodium black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can of low sodium kidney beans, rinsed and drained
Top with Turkey Bacon Bits (how to make turkey bacon bits)
1. Heat olive oil in a large sauce pan over medium heat.
2. Add the chopped onion, red and green bell peppers, and garlic. Sauté until onions turn a golden brown (about 3 minutes).
3. Stir in chicken broth, tomatoes, cumin, chili powder, oregano, bay leaf, black beans, pinto beans, and kidney beans. Bring the soup to a low simmer for 20 minutes or until the flavors have blended and the vegetables are tender.
4. Garnish each bowl with turkey bacon bits before serving.
Notes: I use canned beans in this recipe in order to whip up a healthy soup in around 25 minutes. An alternative option to this is to start with dry beans if you are watching your sodium intake or concerned about the BPA in the lining of the cans. Soaking the beans the night before or the day of will also save time and make this recipe even healthier.