This recipe is perfect in so many ways!

  1. You can make it with what you likely already have on hand (read: canned goods)
  2. It is ready from start-to-finish in under 30 minutes
  3. It’s super tasty, filling and warming

I first made this soup when I was in college and scrounging as a young vegan on a tight budget and it’s been a staple ever since!

2016-01-24 16.11.55 2016-01-24 17.40.07

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Creamy Three-Bean Stew
Print Recipe
This fiber-rich stew gets its creaminess from refried beans. It's quick, inexpensive, made in one pot, freezes well and doesn't require a special trip to the grocery store! Perfect for cold winter days.
Servings Prep Time
8 cups 5 minutes
Cook Time
20 minutes
Servings Prep Time
8 cups 5 minutes
Cook Time
20 minutes
Creamy Three-Bean Stew
Print Recipe
This fiber-rich stew gets its creaminess from refried beans. It's quick, inexpensive, made in one pot, freezes well and doesn't require a special trip to the grocery store! Perfect for cold winter days.
Servings Prep Time
8 cups 5 minutes
Cook Time
20 minutes
Servings Prep Time
8 cups 5 minutes
Cook Time
20 minutes
Ingredients
Servings: cups
Instructions
  1. In a soup pot over medium heat, heat olive oil and saute onions for about 3 minutes until translucent and then add garlic and saute for 1 more minute.
  2. Stir in chili powder, cumin and black pepper.
  3. Add canned tomatoes, corn, black beans, kidney beans, refried beans and broth. Stir well to thoroughly combine.
  4. Bring to a boil over high heat and then cover and simmer over low heat for 15 minutes.
  5. Serve and enjoy! Optional garnishes include chopped cilantro and sour cream. Serve with cornbread, warmed corn tortillas or quesadillas.
Recipe Notes

Nutrition in 1 serving:

Calories:  215  Protein: 11 g     Fat: 2 g      Carbohydrate:  37 g       Fiber: 11 g

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