Southwestern Three Bean Soup

Three beans, one pot, zero meat. Kidney beans, chickpeas, and baby lima beans simmer in a cumin and chili-spiced tomato broth with diced parsnips, carrots, and red onion. The vegetables get sauteed in water instead of oil, keeping this soup completely plant-based while still building a savory, aromatic foundation.

Parsnips are the surprise here. Most Southwestern soups skip them, but they add a subtle sweetness and earthy flavor that rounds out the chili powder’s heat. They soften during the 20-minute simmer and almost melt into the broth.

Breaking up the canned tomatoes by hand before simmering gives you irregular chunks that partially dissolve into the liquid, creating a thick, rustic broth without needing to blend anything.

Kitchen Tips

• Drain and rinse the canned kidney beans and chickpeas before adding. This removes excess sodium and the starchy canning liquid.
• Use frozen baby limas straight from the bag. They cook through during the simmer and hold their shape better than canned.
• Simmer gently, not at a hard boil. Boiling can break down the beans into mush, especially the limas.

Variations

• Add a can of diced green chiles with the tomatoes for extra Southwestern heat.
• Stir in a handful of fresh cilantro and a squeeze of lime before serving.
• Top each bowl with sliced avocado, a dollop of sour cream, and crushed tortilla chips.