Southwestern Bean Soup

By á-47

Ingredients

• 1 large onion, chopped
• 1 tea. vegetable oil
• 2 cans (15 oz. each) black beans, rinsed and drained
• 2 cans ( 14 1/2 oz each) diced tomatoes with garlic and onion
• 2 cans (14 1/2 oz. each) chicken broth
• 1 can (16 oz) kidney beans, rinsed and drained
• 1 can (15 oz) cannellini or white kidney beans, rinsed and drained
• 1 1/2 cups fresh or frozen corn
• 4 garlic cloves, minced
• 1 1/2 tea. cumin
• 1 1/2 tea. chili powder
• 1/8 to 1/4 tea. hot pepper sauce

Preparation

Step 1

In a Dutch oven or soup kettle, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

makes 12 servings