Can Can Bean Soup
This soup uses only canned veggies for your convenience. Can Can, yum yum!
What You'll Need:
1 tablespoon vegetable oil
1 large onion, chopped
1 small green bell pepper, chopped
1 (16-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
2 (14-1/2-ounce) cans stewed tomatoes, undrained
1 (14-ounce) can chicken broth
1 cup picante sauce
1 teaspoon ground cumin
What To Do:
- Heat oil in a large saucepan over medium-high heat, and sauté onion and bell pepper until tender.
- Add kidney beans and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Makes 10 cups.
I named this soup in honor of its open-a-can convenience. A quick sauté of onion and bell pepper provides a fresh base for the canned stuff that gets mixed in. Voila-it's done in minutes!
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.