Bean Pot


  • Water
  • Beans of choice
  • Celery
  • Carrots
  • Onions
  • Peppers
  • Chili powder
  • Cumin
  • Salt


  1. Start with a ratio of 1 part beans to 6 parts water. Bring beans and water to a boil.
  2. Let stand for about an hour. Drain. Refill with water and bring to a boil.
  3. Add vegetables.  Add chili powder and cumin, at a ratio of 2 parts chili powder to 1 part cumin.
  4. Reduce heat and simmer until beans are tender and desired consistency is reached. Salt to taste.
  5. Using an immersion blender, blend soup to make creamier.
Browse Cook(s): Mark Anthony
Browse Theme(s): Soups

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.