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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a quick and easy soup for a weekend lunch or a weeknight dinner. Like most of my recipes this requires a moderate amount of chopping involved but it is well worth it. The beans take this soup to the next level and allow it to stand on its own as a meal. Read more . If you top this with a little queso fresca crumbles it will compliment the spicyness of the soup. Ingredients:
1 carton vegetable stock |
2 cloves garlic |
1 small onion |
1 cup green bell pepper |
2 cups chopped cellery |
small bunch cilantro |
2 cans cream of mushroom soup |
1 can pinto beans, drained and rinsed |
1 can kidney beans, drained and rinsed |
1 can chili beans in chili sauce, do not drain |
queso fresca |
Directions:
1. In a large sauce pan add vegetable stock, garlic, cilantro, and onion. Let simmer on medium until onion is translucent.
2. Add bell pepper, cellery, cream of mushroom, pintos, kidneys, and chilis in chili sauce. Let cook on medium to medium high for about 40 minutes.
3. Serve hot topped with queso fresca crumbles.
4. Bon Appetit!
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