Simple Three Bean Soup

I was too lazy to put to clean and cook any meat, so I decided to go vegetarian and make a bean and veggie soup. Here is the ingredient list:

  • Garlic – (chopped) it increases blood flow; research shows that it inhibits the growth of cancer cells in the lab
  • Onion (chopped) – helps to prevent atherosclerosis; provides relief for colds and asthma
  • Red Bell Pepper (chopped) – has antioxidants; tons of vitamin C and decent amounts of vitamins A and B6
  • Mushrooms (sliced) – high in fibre and lots of B vitamins (niacin, B6, and riboflavin)
  • Beets (chopped) – lots of folic acid and antioxidents
  • Lentils (’bout half cup)- tons of minerals, fibre, and  iron
  • Red Beans (1 can) – lots of fibre, protein, and some antioxidant properties
  • Butter Beans (1 can) – rich in soluble fibre (helps to lower cholesterol); lots of potassium and iron too


  1. heat pot with 2 tablespoons of olive oil
  2. sauté garlic, onions, mushrooms, and red peppers. When kinda soft, add lentils.
  3. Add stewed tomatoes (I use the canned kinda, low sodium; gives it a natural sweet flavour)
  4. Then add the red beans and butter beans (if you use canned beans, please rinse thoroughly…what is the gooey sh!t anyways???)
  5. Add your beets (beets will not only give the soup an insanely red colour, but will also add great texture and a little sweetness too)
  6. Add your seasonings: salt, pepper, herbs, whatever
  7. Add water, bring to a boil, then lower heat.
  8. You’ll know its done when the lentils and beets are edible.


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