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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Vegetarian bean soup, healthy to boot! Try it served with cornbread. Ingredients:
2 cups black beans, undrained |
2 cups kidney beans, undrained |
2 cups garbanzo beans, undrained |
2 cups black-eyed peas, undrained |
1 (28 ounce) can chopped tomatoes with juice |
30 ounces enchilada sauce, new mexico-style green chile |
1 cup unsweetened canned pumpkin |
salt & freshly ground black pepper |
Directions:
1. Spray a large soup pot with nonstick cooking spray. Put beans, tomatoes and all liquid into pot, and heat over medium high, stirring often.
2. When heated through, reduce heat to medium-low and stir in enchilada sauce and pumpkin.
3. Heat again, stir in salt and pepper and remove from heat.
4. Serve in large soup bowls and garnish with sour cream, cheddar or monterey jack cheese, and cilantro.
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