Mex-Style Three Bean and Chili Soup



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Mex-Style Three Bean and Chili Soup

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

1. Heat oil in heavy soup pot, add onions and cook until tender. Add
garlic and cook 1 minute more. 2. Add bay leaf, oregano, stock and drained
navy beans. Bring to strong simmer and cook until beans are tender and
beginning to split approx. 1 hour. 3. Meanwhile, remove and discard seeds
from jalapeno and banana peppers. Mince peppers. Coarsely chop tomatoes,
reserving juice. When beans are cooked, add to them the peppers, tomatoes
with juice, kidney beans with juice, green chiles, cumin and cayenne
pepper. Stir in refried beans until no lumps remain. Simmer 15-20 minutes.
4. Add cilantro and season to taste withsalt and pepper. Garnish with
tortilla chips and serve.

Notes: Very good!
Per serving: 540 Calories; 11g Fat (18% calories from fat); 25g Protein;
88g Carbohydrate; 4mg Cholesterol; 2904mg Sodium

Ingredients:

1 c Navy Beans, soaked overnight
1 tb Vegetable oil
1 c Onion,chopped
1 tb Minced garlic,I use lots!
2 Bay leaf
1 ts Oregano
6 c Vegetable stock or water, or
-combine
1 sm Banana pepper
1 Jalapeno
1 cn Whole peeled tomatoes with
-juice
1 cn Dark red kidney
-beans,undrained!
1 cn Chopped mild green chiles
1 ts Cumin
1/4 ts Cayenne I used more!
1 cn Refried beans
1/4 c Fresh cilantro
Salt and pepper to taste
Tortilla chips

Serves:

4 Servings 		 
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