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Can Can Bean Soup

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This soup uses only canned veggies for your convenience. Can Can, yum yum!

Serves: 10

Cooking Time: 12 min

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:
  1. Heat oil in a large saucepan over medium-high heat, and sauté onion and bell pepper until tender.

  2. Add kidney beans and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

    Makes 10 cups.
Notes

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.

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