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Quick Bean Soup

MAKES
10 Cups
PREP
10 Min
COOK TIME
15 Min

Where's the beef? It's not in this hearty soup. No one will miss the meat after feasting on this satisfying soup, which is loaded with protein from 3 varieties of beans.

What You'll Need

  • 2 teaspoons 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 (14-1/2-ounce) can chicken broth
  • 1 cup picante sauce
  • 1 teaspoon ground cumin

What to Do

  1. Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, and saut� until tender.
     
  2. Add kidney beans and remaining ingredients; bring to a boil. Cover, reduce heat to low, and simmer 10 minutes.

Notes

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