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Recipe: Quick Bean Soup for a Crowd
Categories: Veg08
Yield: 10 servings
2 tb Olive Oil
2 c Chopped Onions
3 Garlic Cloves; minced
1 Jalapeno Pepper; (Optional),
-- seeded
-- and minced
2 ts Chili Powder
2 ts Ground Cumin
1 ts Ground Coriander
1/2 ts Dried Oregano
1/2 ts Ground Yellow Mustard
1 16 Oz Can Refried Beans
3 c Vegetable Broth
2 14 1/2 ounce Mexican Style
-- Stewed Tomatoes
3 1/3 c Or 2-15 Oz Cans Red Kidney
-- Beans; drained
1 2/3 c Cooked; (Or 1-15 Oz Can)
-- Black Beans,
-- drained
2 Flour Tortillas; for garnish
1/2 c Minced Fresh Cilantro; for
-- garnish
Heat the oil in a large nonstick Dutch oven over medium high heat. Add the onions and cook, stirring frequently, until the onions are crisp-tender and begin to brown, about 5-6 minutes. Add the garlic and Jalapeno, if using, and cook, stirring frequently, 2-3 minutes.
Add the chili powder, cumin, oregano and mustard and cook, stirring, just until combined. Add refried beans and 1 cup of broth and stir until smooth. Pour in remaining broth and stewed tomatoes, dicing any large pieces of tomatoes. Add kidney and black beans and bring to a boil. Reduce heat, cover and simmer 5 minutes.
Meanwhile, cut the tortillas into thin strips about 2inch by 1/4 inches. When soup is heated, pour into individual bowls and garnish with tortilla strips and cilantro.
Recipe by: The No Tofu Veg Cookbook
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