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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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The author and her husband enjoyed spending time together in the kitchen. He's the chopper and dicer, and they made this soup often. It's a meal with a slice of warm bread and a salad. It's quick and easy to prepare because most of the ingredients are usually on hand. Ingredients:
cooking spray |
1 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped green bell pepper |
1/4 cup chopped red bell pepper |
1 garlic clove, minced |
2 1/4 cups water |
2 cups (1/2-inch) cubed peeled baking potato |
2 cups canned diced tomatoes and green chiles, undrained |
1 cup canned chickpeas (garbanzo beans), rinsed and drained |
1 teaspoon ground cumin |
1/8 teaspoon black pepper |
2 (10 1/2-ounce) cans beef consomm |
1 (16-ounce) can kidney beans, rinsed and drained |
1 (16-ounce) can navy beans, rinsed and drained |
2 1/2 tablespoons grated fresh parmesan cheese |
Directions:
1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add the onion and next 4 ingredients (onion through garlic); sauté 5 minutes or until crisp-tender.
2. Add water and next 8 ingredients (water through navy beans), and bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Sprinkle with Parmesan cheese
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