• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Three Bean Soup

  • Recipe Submitted by on

Category: Crockpot, Main Dish

 Ingredients List

  • 1/2 c Dry black-eyed peas, sorted
  • -and washed
  • 1/2 c Dry pinto beans, sorted and
  • -washed
  • 1/2 c Dry Great Northern beans,
  • -sorted and washed
  • 4 c Water (up to 5)
  • 1 lg Clove garlic, crushed
  • 1 lg Onion, finely chopped
  • 1 lg Carrot, thinly sliced
  • 1 lg Celery stalk, thinly sliced
  • 1/8 ts Ground cloves
  • 1 lg Bay leaf
  • 1 cn (15-oz) tomato sauce
  • 2 tb Packed brown sugar
  • 1 tb Apple cider vinegar
  • 1 tb Molasses
  • 1/2 ts Powdered mustard
  • 1/2 ts Chili powder
  • 1/2 ts Celery salt
  • 1/4 ts Dried thyme
  • 1/4 ts Paprika
  • 3 dr Tabasco, or to taste (up to
  • -5)
  • 1/4 ts Black pepper
  • 1/2 ts Salt


I make this in the crockpot, putting the beans in to soak the night before
and simmering all day. I rarely have exactly the beans called for, so end
up substituting most of the time. I've used black beans (which turn the
other beans slightly purple, much to my daughter's amusement), and navy
beans successfully, although they take a little longer to cook. This has a
spicy, smoky, barbeque- like flavor. I also rarely measure anything and
just add what looks right, especially spices in something like this. It
hasn't made any difference that I can detect! It's also good over rice.

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