Can Can Bean Soup
- SERVES
- 10
- COOK TIME
- 12 Min
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.
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!
Read NextBeer Cheese Soup
