Quick bean soup for a crowd

10 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive Oil
2 cups Chopped Onions
3 Garlic Cloves; minced
1 Jalapeno Pepper; (Optional), seeded
; and minced
2 teaspoons Chili Powder
2 teaspoons Ground Cumin
1 teaspoon Ground Coriander
½ teaspoon Dried Oregano
½ teaspoon Ground Yellow Mustard
1 16 Oz Can Refried Beans
3 cups Vegetable Broth
2 14 1/2 ounce Mexican Style Stewed Tomatoes
3⅓ cup Or 2-15 Oz Cans Red Kidney Beans; drained
1⅔ cup Cooked; (Or 1-15 Oz Can)
; Black Beans,
; drained
2 Flour Tortillas; for garnish
½ cup Minced Fresh Cilantro; for garnish

Directions

Heat the oil in a large nonstick Dutch oven over medium high heat. Add the onions and cook, stirring frequently, until the onions are crisp-tender and begin to brown, about 5-6 minutes. Add the garlic and Jalapeno, if using, and cook, stirring frequently, 2-3 minutes.

Add the chili powder, cumin, oregano and mustard and cook, stirring, just until combined. Add refried beans and 1 cup of broth and stir until smooth.

Pour in remaining broth and stewed tomatoes, dicing any large pieces of tomatoes. Add kidney and black beans and bring to a boil. Reduce heat, cover and simmer 5 minutes.

Meanwhile, cut the tortillas into thin strips about 2inch by ¼ inches.

When soup is heated, pour into individual bowls and garnish with tortilla strips and cilantro.

Recipe by: The No Tofu Veg Cookbook Converted by MM_Buster v2.0l.

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