Soups & Salads
Hearty Three Bean Soup
Prep Time: 10 min | Cook Time: 20 min | Servings: 6 | Calories: 340
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Prep Time
10 min
Cook Time
20 min
Servings
6
Calories
340
Fill up with a bowl of this hearty bean soup that has pinto, kidney and black beans cooked in a beef broth and chunky tomatoes. Each heaping bowl is topped with Sargento® Shredded Taco Cheese and a sprinkle of chopped cilantro garnish for a rustic tasting meal.
Ingredients
- 1 can (14 oz.) beef broth
- 1 can (14-1/2 oz.) whole tomatoes, undrained and chopped
- 1/2 cup chunky-style salsa
- 1 can (15 oz.) pinto beans, rinsed and drained
- 1 can (15 oz.) black beans, rinsed and drained
- 1/2 can kidney beans, rinsed and drained
- 1-1/2 cups (6 oz.) Sargento® Shredded Taco Cheese
- Chopped fresh cilantro (optional)
Directions
- Combine broth, tomatoes and salsa in large saucepan. Heat to a boil; reduce heat. Cover and simmer 10 minutes.
- Add all beans; cover and simmer 10 minutes. Ladle into 6 soup bowls. Stir 1/4 cup cheese into each bowl. Sprinkle with cilantro, if desired.
