Jun 28 2008
In-a-Hurry Bean Soup
In-a-Hurry Bean Soup
Ingredients
1 tablespoon extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
½ cup carrots, chopped very fine
1 15 oz can crushed tomatoes
1 15 oz can kidney beans, drained and rinsed
1 15 oz can garbanzo beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 15 oz can whole kernel corn, drained
1 15 oz can chicken or vegetable broth
1 teaspoon cumin
Salt and pepper to taste
4 oz cheddar cheese, shredded
Directions
In a large pot, heat olive oil on medium heat. Pour in onion, garlic and carrots, sauté until tender. Pour in crushed tomatoes, kidney beans, garbanzo beans, black beans, corn, broth and cumin. Lower heat and simmer for 15 minutes. Salt and pepper t taste, simmer an additional 5 minutes. Serve in bowls and sprinkle with cheddar cheese for garnish. Serves 8.
This is a great winter meal served with hot biscuits or buttered tortillas folded in quarters.
