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Smoky Three-Bean Soup with Tomatillo Salsa

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Makes 4 servings 1x

Time 45 minutes

Units Scale


  • 5 tablespoons olive oil
  • 1 onion, chopped
  • 1 tablespoon chopped garlic and 1 clove, peeled
  • Salt and pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 canned chipotle chiles, chopped, with adobo sauce to taste
  • 1 1/2 cups cooked kidney beans, or one 15-ounce can, drained
  • 1 1/2 cups cooked chickpeas, or one 15-ounce can, drained
  • 2 cups husked and chopped tomatillos
  • 3 scallions, finely chopped
  • 1 ripe avocado, pitted, peeled, and cut into chunks
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons fresh lime juice, or to taste
  • 8 ounces green beans, trimmed and cut into bite-sized pieces
  • 4 cups tortilla chips (optional)


1. Put 3 tablespoons oil in a large pot over medium heat. When it’s hot, add the onion and chopped garlic and sprinkle with salt and pepper. Cook, stirring occasionally, until the onion is silky and golden, 8 to 10 minutes. Add the paprika, cumin, chiles, and adobo sauce and cook until fragrant and slightly darkened, 2 to 3 minutes.

2. Add the kidney beans, chickpeas, and 6 cups water. Bring the soup to a boil, then adjust the heat, so it bubbles gently. Cook, stirring once in a while, until the beans are breaking apart and the flavors have had a chance to blend, 15 to 20 minutes.

3. Put the tomatillos, scallions, avocado, cilantro, remaining garlic clove, and the lime juice in a blender and sprinkle with salt and pepper. Puree until smooth. Taste and adjust the seasoning.

4. When the soup is ready, add the green beans and return the liquid to a gentle bubble. Cover and cook until they’re tender, 5 to 10 minutes. Taste and adjust the seasoning, adding more adobo sauce if desired. Serve the soup garnished with a spoonful of the tomatillo salsa, and with chips if you’d like.

— Recipe from Dinner for Everyone