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Quick Bean Soup For A Crowd

Yield: 10 servings

Ingredients and directions for this recipe

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.

See also:
Previous recipe Quick Bean Soup
Next recipe Quick Beef & Cheese Burritos

Or try one of these recipes:
M F K Fisher's Warm Sandwich
Thai Cucumber Salad #6