Three Bean Chicken Soup


3 Bean Chicken Soup



  • Minimal prep – just dicing a few veggies
  • Hearty and a good source of protein at 19 g per serving
  • Versatile – use any beans you like

Three Bean Chicken Soup

Serves 6

1/4 cup butter
1/2 onion, chopped
1 clove garlic, minced
4 Tbs chopped green pepper (or more to taste)
2 cup cooked chicken, shredded
3 cups broth
1 1/2 cup chopped carrots
2 tsp crushed basil or Italian seasoning
2 tsp chili powder
1 tsp salt
3 cans beans with liquid (any kind low sodium – I use black, kidney, and great northern)
1 can chopped tomatoes with liquid
Avocado (optional)
Sour cream (optional)
Saute onion, garlic, and green pepper in butter. Add all the remaining ingredients except the tomatoes and simmer for 45 minutes. Add the tomatoes for the last ten minutes. Serve with sliced avocado and sour cream.
Source: modified from my mother’s lovely neighbor,¬†Julie Blickfeldt
Nutrition: 400 calories, 19 g protein, 15 g fat, 46 g carbohydrate, 14 g fiber.

Getting Started

My goal with this blog is to chronicle the recipes¬† I try. I’m particularly interested in recipes that

  • have lots of vegetables
  • do not contain obscure ingredients
  • can be prepared within 1 hr

I know nothing about food photography. I know nothing about food blogging. But I want to start and I want to learn. In the words of Voltaire, Don’t let the perfect be the enemy of the good.