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
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VERIFIED BY Taste of Home Test Kitchen
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- 1 large onion, chopped
- 1 teaspoon canola 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
- 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. Yield: 12 servings (3 quarts).
Originally published as Southwestern Bean Soup in Quick Cooking
January/February 2003, p27
Reviews forSouthwestern Bean Soup
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MY REVIEW
Reviewed Jan. 6, 2018
"Have made this before and will make again. One of my favorite."
MY REVIEW
Reviewed Sep. 12, 2013
"Nice one"
MY REVIEW
Reviewed Sep. 12, 2013
"<>"
MY REVIEW
Reviewed Feb. 11, 2011
"I make this often and it's always well received. We love it!"
MY REVIEW
Reviewed Jan. 4, 2011
"I have made this recipe numerous times because it is so delicious and uses items readily available in the pantry. It makes a large batch that lasts several days and it is hearty enough for a meal. Love it!!"
MY REVIEW
Reviewed Dec. 19, 2010
"This is a very quick, almost no effort meal. We serve it with tortilla chips."
