Calico Bean Soup
Warm up your taste buds with a hearty bowl of Calico Bean Soup, a vibrant medley of flavors and textures that’s as satisfying as it is colorful. Perfect for a comforting family dinner or meal prep for the week, this soup features a savory base of crispy thick-cut bacon, sautéed aromatic vegetables, and a trio of hearty canned beans—kidney, black, and pinto. A blend of bold spices, including smoky paprika, cumin, and oregano, infuses every spoonful with irresistible depth, while diced tomatoes and broth bring it all together in a wholesome, rich broth. Ready in under an hour, this one-pot wonder is not only a breeze to make but also packed with protein and fiber. Serve it garnished with crumbled bacon and a sprinkle of fresh parsley for a cozy, flavor-packed meal that's perfect for lunch or dinner. Whether you’re feeding a crowd or making a batch to enjoy throughout the week, Calico Bean Soup is sure to become a go-to comfort food favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 slices thick-cut bacon
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 15-ounce can, drained and rinsed canned kidney beans
- 1 15-ounce can, drained and rinsed canned black beans
- 1 15-ounce can, drained and rinsed canned pinto beans
- 1 14.5-ounce can canned diced tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon ground black pepper
- 0.25 cup, chopped (optional, for garnish) fresh parsley
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside on a paper towel-lined plate. Once cooled, crumble into small pieces.
Drain most of the bacon grease from the pot, leaving about 1 tablespoon. Add the olive oil to the pot to prevent sticking.
Add the diced onion, carrots, and celery to the pot. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
Add the kidney beans, black beans, pinto beans, diced tomatoes (with their juice), and chicken or vegetable broth to the pot. Stir well to combine.
Add the dried oregano, ground cumin, smoked paprika, bay leaf, salt, and ground black pepper. Stir to incorporate the seasonings.
Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with crumbled bacon and freshly chopped parsley if desired.
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 11142 mg | 484% | |
| Total Carbohydrate | 308.3 g | 112% | |
| Dietary Fiber | 112.8 g | 403% | |
| Total Sugars | 36.2 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 986 mg | 76% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 7976 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
