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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A medley of vegetables and beans adds color and appeal to this recipe from field editor Kathleen Drott of Pineville, Louisiana. Ingredients:
1 large onion, chopped |
2 cans (14-1/2 ounces each) chicken broth |
2 garlic cloves, minced |
3 tablespoons chili powder |
1-1/2 teaspoons ground cumin |
1/2 teaspoon dried oregano |
1 pound carrots, sliced |
1 pound red potatoes, cubed |
2 cans (14-1/2 ounces each) diced tomatoes |
1 can (15 ounces) black beans, rinsed and drained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
2-1/2 cups water |
Directions:
1. In a Dutch oven or soup kettle, simmer onion in broth for 5 minutes. Add next six ingredients; bring to a boil. Reduce heat. Cover; simmer 10 minutes. Add remaining ingredients. Cover; simmer 20 minutes. Yield: 12 servings.
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