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Southwestern Five-Bean Soup

on July 12, 2010

Even though the temperatures are pretty high right now it’s always a good time for soup. Soup can be lunch with sandwich or salad or a meal on its own. Either way it’s a good, hearty meal with lots of fiber and vitamins! This soup is great on its own but you can also add rice or small pasta to it. I love soup because it is usually very easy to make and I only need to use one pot for the most part! Less to clean up is a good thing! Using canned beans is a fast way to a hearty dinner or lunch. With all of us so busy these days it’s nice to have a shortcut to dinner.

For illustrative purposes only

INGREDIENTS:
1 can (15 oz.) black beans, drained

1 can (15 oz.) kidney beans, drained

1 can (15 oz.) chick peas (garbanzo beans), drained

1 can (15 oz.) red beans, drained

1 can (15 oz.) white beans, drained

1 can (14-15 oz.) chopped tomatoes (I like fire roasted)

1 can (14 oz.) chicken broth

3/4 cup chunky salsa

2 teaspoons cumin

1 teaspoon red pepper flakes

1 teaspoon garlic powder


DIRECTIONS:

1. Puree the black beans in a blender or food processor.

2. In a large pot, stir together all the remaining beans, tomatoes, broth, salsa, cumin, red pepper flakes, and garlic.

3. Stir in the pureed black beans. Simmer for 10 minutes or until hot, stirring occasionally.

Makes 8 servings


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