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Red White and Black Bean Soup

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“This is a recipe I came up when looking to use items in my Pantry. I have added spice to it however, it is not over the top. Add as much or as little spice as you like. Great on a cold winters night. Note, you could also puree part of the beans or all of them if you would like a more creamy soup. However, I like texture so I leave the beans whole. You can also add any veggies you might have on hand.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in Microwave until crispy. In a sauce pan, cook diced onion and celery until onions are almost clear in color. Add to chicken broth and bring to a boil. Meanwhile, drain and rinse beans, and set aside.
  2. Add pine nuts, garlic, spices and sun dried tomatoes to food processor and pulse until well minced, set aside.
  3. Once broth comes to a boil add, crumbled bacon, black beans, white beans, sun dried tomatoes, pine nuts, garlic, garlic powder, onion powder and all remaining spices, including powdered chicken stalk.
  4. Add salt and pepper to taste. Simmer 10 minutes prior to serving.

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