Big-Batch Mexican Bean and Lentil Soup

Author: Canadian Living

This hearty three-bean soup takes away what is left of the winter chill. It's also great to come home to if you make the slow-cooker version.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: March 2006

Ingredients

  • 2 teaspoons vegetable oil
  • 2 onions chopped
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 can tomato
  • 6 cups vegetable stock
  • 6 cups chicken stock
  • 2 cups water
  • 3/4 cups red lentils
  • 1 can chickpeas drained and rinsed
  • 1 can red kidney bean drained and rinsed
  • 1 can black bean drained and rinsed
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method

In large saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic and chili powder, stirring occasionally, until softened, about 5 minutes.

Add tomatoes, breaking up with spoon. Add vegetable stock, water and lentils; bring to boil. Reduce heat to medium-low; simmer until lentils are softened, about 20 minutes.

Add chickpeas, red kidney beans and black beans; cook until heated through, about 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days or freeze for up to 2 weeks. Reheat to continue.)

Stir in coriander, lemon juice, salt and pepper.

Nutritional facts <b>Per serving:</b> about

  • Sodium 922 mg
  • Protein 14 g
  • Calories 246.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 41 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 80.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Big-Batch Mexican Bean and Lentil Soup

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