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Beans, Beans, They’re Good for Your Heart

November 30, 2009

Dear Mr. Woods:

What gives? Didn’t your parents ever tell you that nothing good happens after midnight? Tisk, tisk. Did you pull a John Daly on us? I know, I know. No alcohol was involved. Were you sex-ting with the mistress? Oops, my bad, Ms. Melbourne denied that affair. Did you overdo it with the pain meds? I understand it’s painful being a gazallionaire and all, but that Surgeon General really knows her stuff. Trust. Was the wifey driving while you were smashing mail boxes with your pitching wedge? The head on the wedge makes for an excellent mailbox destruction mechanism. Were you driving from the backseat with your golf club again? You know that 5-iron makes a terrible driver.  

Oh, I got it. You were so mystified by this amazingly healthy bean soup that you just couldn’t contain yourself. You loved it so much that you decided to chant … “Beans, beans, they’re good for your heart. The more you eat them, the more you … ” Giddily, you got more excited than a school boy over that last line that you swerved and hit the tree. That must be it. There, I solved the mystery. Hand me this snack and call me Scooby.

Combining the harder shell of black beans with soft cannellini beans, this soup is very rich in texture. Its creamy base from the flour and half and half make it a hearty soup for a cold day. Tiger approves.

 Southwestern Three Bean Soup

  •  2 tablespoons of olive oil
  • 2 tablespoons of butter
  • ½ large chopped yellow onion
  • 1 chopped bell pepper
  • 1 clove of garlic
  • Handful of flour
  • 1 bay leaf
  • 2 cups of low sodium chicken broth
  • 16 oz. can of tomatoes
  • 16 oz. can of pinto beans
  • 16 oz. can of black beans
  • 16 oz. can of cannellini beans
  • ¼ cup of half and half
  • 2 tablespoons of chili powder
  • 3 whole cloves
  • 2 teaspoons of cumin
  • Salt and pepper
  • ¼ cup of fresh cilantro

In a large Dutch oven or soup pot, melt butter and olive oil. Sauté the onions, pepper and garlic. Add flour, bay leaf, tomatoes and about a cup of the chicken broth. Strain the beans in a large colander, and add to the soup. Pour the half and half into the soup. Stir. Add the seasonings and let it simmer for about 15-20 minutes. When you’re ready to serve, add cilantro. Indulge with sour cream and/or cheddar cheese.


Beans are rich in protein and fiber.


To really add some fire, add a chipotle pepper in adobo sauce.

6 Comments leave one →
  1. December 2, 2009 1:54 am

    Your soup sounds delicious! Thanks for sharing 🙂

    • ehagood permalink*
      December 2, 2009 7:23 pm

      Thanks for stopping by!

  2. Dawn Puderbaugh Hodges permalink
    January 27, 2011 4:17 pm

    Since yesterday was a chilly day, I perused your website for a soup recipe and decided to make this one. It was ever so easy to make and delish. We also topped it with some avacado. Hubs has asked that it be put on the regular rotation. Thanks Evelyn!

    • entertainbyevie permalink*
      February 3, 2011 10:06 pm

      I hope it was delicious! Thanks for visiting.


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