Southwestern Bean Soup
Quick Cooking
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When a friend needs a night off from cooking, I throw together this one-pot meal. I deliver it with tortilla chips, shredded cheese and sour cream for garnish. The pepper sauce can be ranged to suit individual tastes, and the broth can be eliminated for a thicker batch. —Jackie Hacker, Seville, Ohio
SERVINGS: 12
CATEGORY: Soup
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1 large onion, chopped
- 1 teaspoon vegetable oil
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion
- 2 cans (14-1/2 ounces each) chicken or vegetable broth
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
- 1-1/2 cups fresh or frozen corn
- 4 garlic cloves, minced
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons chili powder
- 1/8 to 1/4 teaspoon hot pepper sauce
Directions:
In a Dutch oven or soup kettle, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Yield: 12 servings (3 quarts).