⅔ red bell pepper, diced
½ onion, diced
2 tsp garlic, minced
34 cups chicken broth
1 cup tomato sauce
1 can black beans
1 can cannellini beans
1 can great northern beans
1 can red kidney beans
1 can pinto beans
2 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1Heat stove-top to medium-high heat.
2In a large pot, sauté the diced onions and red pepper until onions are translucent.
3Add garlic and sauté together well for about a minute.
4Add broth and tomato sauce.
5Drain and rinse all beans and add them to the pot.
6Mix the pot continually until it slowly begins to bubble on the edges.
7Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well-combined and soup is pretty much to a boil.
8 Top with sour cream and green onions or tortilla chips. Serve warm.
For a simple recipe that uses mostly kitchen staples you probably have on hand, try out this recipe from Six Sisters’ Stuff! Keep in mind to use low-sodium canned goods, if possible, for a healthy sodium intake. Of course, if you don’t have all 5 varieties of beans on hand that’s fine, you can use what you have to equal 5 cans of beans.
Ingredients
⅔ red bell pepper, diced
½ onion, diced
2 tsp garlic, minced
34 cups chicken broth
1 cup tomato sauce
1 can black beans
1 can cannellini beans
1 can great northern beans
1 can red kidney beans
1 can pinto beans
2 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp paprika
2 tsp garlic powder
1 tsp onion powder
Directions
1Heat stove-top to medium-high heat.
2In a large pot, sauté the diced onions and red pepper until onions are translucent.
3Add garlic and sauté together well for about a minute.
4Add broth and tomato sauce.
5Drain and rinse all beans and add them to the pot.
6Mix the pot continually until it slowly begins to bubble on the edges.
7Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well-combined and soup is pretty much to a boil.
8 Top with sour cream and green onions or tortilla chips. Serve warm.
