3-Bean Soup with Chipotle & Back Bacon

Spicy chipotle gives this hearty soup just the right amount of heat for a warm, cozy meal. Try it with more or less spice to please your peoples' palates. 

Prep Time:  10 minutes
Cook Time: N/A
Yield: 8 Servings


  • 1 TB extra virgin olive oil
  • 1 large onion, chopped (~1 cup)
  • 2 Italian frying peppers, chopped (~1 cup)
  • 1 6 oz package Canadian bacon, diced
  • 1 TB kosher salt, divided
  • 2 garlic cloves, minced (~2tsp)
  • 2 tsp canned chipotle in adobo, minced (or more for additional heat)
  • 1 tsp cumin
  • 1 qt chicken stock
  • 15 oz can black beans, rinsed and drained
  • 15 oz can kidney beans, rinsed and drained
  • 15 oz can pinto beans, rinsed and drained
  • 1, 15 oz can diced tomatoes drained
  • 2 TB lime juice
  • 1/3 cup minced cilantro


Heat 1 TB olive oil in a large dutch oven or soup pot. Add onions, peppers, back bacon and 1 tsp salt and cook over medium-high heat for 10 minutes or until veggies are softened. Add garlic, chipotle, and cumin to pan and cook for 1 minute. Add stock, beans, and tomatoes, increase heat to high, reduce and simmer for 15 minutes so flavors can blend. Stir in remaining 2 tsp salt, lime juice and cilantro.