1-Pot, 2-Step, 3 Bean Soup
A filling, flavorful and healthy 2-step soup you can make over the stove, in a crockpot or in an instant pot. Perfect for your next gather!
Servings 8
Ingredients
- 1 14-oz can black bean
- 1 14-oz can pinto beans
- 1 14-oz can great northern beans
- 1 6-oz can tomato paste
- 1 28-oz can crushed tomatoes
- 3 cups water
- 1 cup frozen corn
- 8-oz mushrooms quartered
- 1 large onion diced
- 2 tsp cumin
- 2 tsp coriander
- 2 garlic cloves, minced or 2 tsp minced garlic
- 2 tsp chili powder
- salt to taste
- ground black pepper to taste
Instructions
Crock Pot
- Place all ingredients in a crock pot.
- Turn on high heat and cook for at least 3 hours, or until onions are soft. Add more water as needed..
Stove Top
- Place all ingredients in a large pot.
- Cook over medium heat, covered, until soup is cooked through (1 hour minimum), adding more water as needed.
Instant Pot
- Place all ingredients in an instant pot.
- Cover with the lid and seal to lock. Press the manual pressure cook button and set the timer to 20 minutes. Let the pressure release naturally for 10 minutes and then move the valve
to “venting” to release the rest of the pressure. Remove the lid and serve.
Notes
This soup is awesome leftover. It just gets better as it sits in the refrigerator, and it will thicken up as it cools. Store refrigerated in an airtight container for up to 1 week.