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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Drain most of the bacon grease from the pot, leaving about 1 tablespoon. Add the olive oil to the pot to prevent sticking.

Step 3

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.

Step 4

Stir in the minced garlic and sauté for an additional 1-2 minutes, until fragrant.

Step 5

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.

Step 6

Add the dried oregano, ground cumin, smoked paprika, bay leaf, salt, and ground black pepper. Stir to incorporate the seasonings.

Step 7

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.

Step 8

Remove the bay leaf before serving.

Step 9

Ladle the soup into bowls and garnish with crumbled bacon and freshly chopped parsley if desired.

Nutrition Facts

Serving size	(3462.5g)

Amount per serving	% Daily Value*
Calories	2172.1

Total Fat 60.0g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 5.6g
Cholesterol 51.1mg	0%
Sodium 11141.7mg	0%
Total Carbohydrate 308.3g	0%
Dietary Fiber 112.8g	0%
Total Sugars 36.2g
Protein 113.9g	0%

Vitamin D 0IU	0%
Calcium 986.0mg	0%
Iron 38.5mg	0%
Potassium 7975.7mg	0%

*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.

Source of Calories

Fat: 24.2%

Protein: 20.4%

Carbs: 55.3%