Southwestern Bean Soup
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 12 servings (3 quarts).
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
Ingredients
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1 large onion, chopped
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1 teaspoon canola oil
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2 cans (15 ounces each) black beans, rinsed and drained
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2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion
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2 cans (14-1/2 ounces each) chicken or vegetable broth
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) cannellini beans, rinsed and drained
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1-1/2 cups fresh or frozen corn
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4 garlic cloves, minced
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1-1/2 teaspoons ground cumin
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1-1/2 teaspoons chili powder
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1/8 to 1/4 teaspoon hot pepper sauce
Directions
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1.
In a Dutch oven, 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.
Nutrition Facts
1 cup: 129 calories, 1g fat (0 saturated fat), 0 cholesterol, 481mg sodium, 24g carbohydrate (5g sugars, 6g fiber), 7g protein.
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