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.