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!

Creamy Three-Bean Stew

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.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Dish

Cuisine Soup/Stew

Servings 8 cups

Ingredients

  

• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 1 tablespoon garlic, minced
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 14.5 ounce can diced tomatoes
• 1 15 ounce can corn
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can kidney beans, drained and rinsed
• 1 15 ounce can refried beans
• 1 cup vegetable broth

Instructions

 

• 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.
  
• Stir in chili powder, cumin and black pepper.
  
• Add canned tomatoes, corn, black beans, kidney beans, refried beans and broth. Stir well to thoroughly combine.
  
• Bring to a boil over high heat and then cover and simmer over low heat for 15 minutes.
  
• Serve and enjoy! Optional garnishes include chopped cilantro and sour cream. Serve with cornbread, warmed corn tortillas or quesadillas.
  

Notes

Nutrition in 1 serving:

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