Multi-bean soup (quick)
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Onion, diced |
| 1 | tablespoon | Chili powder |
| 2 | tablespoons | Vegetable oil |
| 1 | can | (28-oz) diced tomatoes, in juice |
| 1 | can | (16-oz) black beans, drained |
| 1 | can | (16-oz) pinto beans, drained |
| 1 | can | (16-oz) kidney beans, drained |
| 1 | can | (7-oz) chopped green chiles |
| 1 | quart | Chicken broth |
| ¼ | cup | Chopped cilantro, (or parsley) |
Directions
1. In a large, heavy saucepan set on medium heat, cook onions and chili powder in oil for 4 to 5 minutes, or until tender. (If onions become too dry, add a tablespoon water.)
2. Stir in the tomatoes with the juice, beans, chilies and broth. Bring to a boil, reduce the heat and simmer 30 minutes, stirring occasionally.
3. Stir in the the cilantro and serve.
MC formatted 4/12/97 by MsRooby@...
Recipe by: Seattle Times 4/9/97 Posted to MC-Recipe Digest V1 #564 by Rooby <MsRooby@...> on Apr 12, 1997