Quick Bean Soup For A Crowd

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* Exported from MasterCook II *

 

Quick Bean Soup For A Crowd

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Bean Sharon Sassaman Claessens

Soup The No Tofu Veg Cookbook

 

Amount Measure Ingredient -- Preparation Method

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2 Tbs Olive Oil

2 Cups Chopped Onions

3 Garlic Cloves -- minced

1 Jalapeno Pepper (Optional) -- seeded and minced

2 Tsp Chili Powder

2 Tsp Ground Cumin

1 Tsp Ground Coriander

1/2 Tsp Dried Oregano

1/2 Tsp Ground Yellow Mustard

1 16 Oz Can Refried Beans

3 Cups Vegetable Broth

2 14 1/2 Oz Cans Mexican Style Stewed Tomatoes

3 1/3 Cups Or 2-15 Oz Cans Red Kidney Beans -- drained

1 2/3 Cups Cooked (Or 1-15 Oz Can) Black Beans -- drained

2 Flour Tortillas -- for garnish

1/2 Cup 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.

 

 

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