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  • Quick Bean Soup For A Crowd

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    Ingredients

    • 2 Tbsp. Extra virgin olive oil
    • 2 c. Minced Onions
    • 3 x Garlic Cloves, chopped
    • 1 x Jalapeno Pepper, (Optional), seeded and chopped
    • 2 tsp Chili Pwdr
    • 2 tsp Grnd Cumin
    • 1 tsp Grnd Coriander
    • 1/2 tsp Dry Oregano
    • 1/2 tsp Grnd Yellow Mustard
    • 1 x 16 Ounce Can Refried Beans
    • 3 c. Vegetable Broth
    • 2 x 14 1/2 oz Mexican Style Stewed Tomatoes
    • 3 1/3 c. Or possibly 2-15 Ounce Cans Red Kidney Beans, liquid removed
    • 1 2/3 c. Cooked, (Or possibly 1-15 Ounce Can) Black Beans, liquid removed
    • 2 x Flour Tortillas, for garnish
    • 1/2 c. Chopped Fresh Cilantro, for garnish

    Directions

    1. Heat the oil in a large nonstick Dutch oven over medium high heat. Add in the onions and cook, stirring frequently, till the onions are crisp-tender and begin to brown, about 5-6 min. Add in the garlic and Jalapeno, if using, and cook, stirring frequently, 2-3 min.
    2. Add in the chili pwdr, cumin, oregano and mustard and cook, stirring, just till combined. Add in refried beans and 1 c. of broth and stir till smooth.
    3. Pour in remaining broth and stewed tomatoes, dicing any large pcs of tomatoes. Add in kidney and black beans and bring to a boil. Reduce heat, cover and simmer 5 min.
    4. Meanwhile, cut the tortillas into thin strips about 2inch by 1/4 inches.
    5. When soup is heated, pour into individual bowls and garnish with tortilla strips and cilantro.

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