Mex-style three bean and chili soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Navy Beans, soaked overnight |
| 1 | tablespoon | Vegetable oil |
| 1 | cup | Onion,chopped |
| 1 | tablespoon | Minced garlic,I use lots! |
| 2 | Bay leaf | |
| 1 | teaspoon | Oregano |
| 6 | cups | Vegetable stock or water, or combine |
| 1 | small | Banana pepper |
| 1 | Jalapeno | |
| 1 | can | Whole peeled tomatoes with juice |
| 1 | can | Dark red kidney beans,undrained! |
| 1 | can | Chopped mild green chiles |
| 1 | teaspoon | Cumin |
| ¼ | teaspoon | Cayenne I used more! |
| 1 | can | Refried beans |
| ¼ | cup | Fresh cilantro |
| Salt and pepper to taste | ||
| Tortilla chips | ||
Directions
1. Heat oil in heavy soup pot, add onions and cook until tender. Add garlic and cook 1 minute more. 2. Add bay leaf, oregano, stock and drained navy beans. Bring to strong simmer and cook until beans are tender and beginning to split approx. 1 hour. 3. Meanwhile, remove and discard seeds from jalapeno and banana peppers. Mince peppers. Coarsely chop tomatoes, reserving juice. When beans are cooked, add to them the peppers, tomatoes with juice, kidney beans with juice, green chiles, cumin and cayenne pepper. Stir in refried beans until no lumps remain. Simmer 15-20 minutes.
4. Add cilantro and season to taste withsalt and pepper. Garnish with tortilla chips and serve.
Notes: Very good!
Per serving: 540 Calories; 11g Fat (18% calories from fat); 25g Protein; 88g Carbohydrate; 4mg Cholesterol; 2904mg Sodium Posted to MC-Recipe Digest V1 #299 Date: Tue, 12 Nov 1996 21:49:04 -0700 From: dmadams@... (DeKristie Adams)