Tuesday, January 20, 2009

Five Bean Soup

Five Bean Soup
1 can (15-ounce) black beans drained
1 can (15-ounce) kidney beans, drained
1 can (15-ounce) garbanzo beans drained
1 can (15-ounce) red beans drained
1 can (15-ounce) navy beans drained
1 can (141/2-ounce) chopped tomatoes
1 can (14-ounce) vegetable broth
¾ cup salsa
2 teaspoons of ground cumin
1 teaspoon dried red pepper flakes
½ cup sour cream
1 cup chopped green onions
1. Puree black beans in a blender.
2. In large pot, stir all the remaining beans, the tomatoes, broth, salsa, cumin, and red pepper flakes. Stir in pureed black beans. Cover and simmer for 10 minutes, stirring occasionally, until hot.
3. Ladle soup into bowls. Garnish with sour cream and onions.

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