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Quick Bean Soup For A Crowd Recipe

by Global Cookbook

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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