Southwestern Bean Soup
1 large onion, minced
1 Medium green pepper, chopped
1 small red pepper, chopped
3 cloves garlic, minced
2 4oz cans (8o total) of chopped green chilies
1 can 28 oz diced tomatoes (undrained)
2 tsp. chilli powder
1 ½ tsp cumin
2 32oz broth (chicken or veggie)- Gluten free
1 can (15 ¼ oz) kernel corn
2 cans (15.5 o) blackbeans
1 can (15.5) oz kidney beans
1 can (15.5 oz) pinto beans
1 cup minced cilantro
½ tsp chipotle powder (optional for increased spice!)
1. Mince or Chop Onions, Peppers and Garlic. Drain and wash all beans and corn. In a sauce pan large enough to hold all ingredients cook the onions, peppers and garlic in a small amount of olive oil until tender
2. Add remaining ingredients, with the exception of the cilantro, and bring to a boil.
3. Reduce heat, cover and simmer for 20 minutes.
4. Remove from heat and stir in cilantro
Serve and Enjoy! Feel free to enter your own recipe for the round up here, entries will be collected until the end of the month and there are a lot of food holidays in January!