Name: Quick Bean Soup for a Crowd
Ingredients: 2 tb Olive Oil; 2 c Chopped Onions; 3 Garlic Cloves; minced; 1 Jalapeno Pepper; (Optional), seeded; ; and minced; 2 ts Chili Powder; 2 ts Ground Cumin; 1 ts Ground Coriander; 1/2 ts Dried Oregano; 1/2 ts Ground Yellow Mustard; 1 16 Oz Can Refried Beans; 3 c Vegetable Broth; 2 14 1/2 ounce Mexican Style Stewed Tomatoes; 3 1/3 c Or 2-15 Oz Cans Red Kidney Beans; drained; 1 2/3 c Cooked; (Or 1-15 Oz Can); ; Black Beans,; ; drained; 2 Flour Tortillas; for garnish; 1/2 c Minced Fresh Cilantro; for garnish

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Dutch	Veg08	10	servings

INGREDIENTS

2	tb	Olive Oil
2	c	Chopped Onions
3		Garlic Cloves; minced
1		Jalapeno Pepper; (Optional), seeded
		; and minced
2	ts	Chili Powder
2	ts	Ground Cumin
1	ts	Ground Coriander
1/2	ts	Dried Oregano
1/2	ts	Ground Yellow Mustard
1		16 Oz Can Refried Beans
3	c	Vegetable Broth
2		14 1/2 ounce Mexican Style Stewed Tomatoes
3 1/3	c	Or 2-15 Oz Cans Red Kidney Beans; drained
1 2/3	c	Cooked; (Or 1-15 Oz Can)
		; Black Beans,
		; drained
2		Flour Tortillas; for garnish
1/2	c	Minced Fresh Cilantro; for garnish

INSTRUCTIONS

Heat the oil in a large nonstick Dutch oven over medium high heat. Add the
onions and cook, stirring frequently, until the onions are crisp-tender and
begin to brown, about 5-6 minutes. Add the garlic and Jalapeno, if using,
and cook, stirring frequently, 2-3 minutes.
Add the chili powder, cumin, oregano and mustard and cook, stirring, just
until combined. Add refried beans and 1 cup of broth and stir until smooth.
Pour in remaining broth and stewed tomatoes, dicing any large pieces of
tomatoes. Add kidney and black beans and bring to a boil. Reduce heat,
cover and simmer 5 minutes.
Meanwhile, cut the tortillas into thin strips about 2inch by 1/4 inches.
When soup is heated, pour into individual bowls and garnish with tortilla
strips and cilantro.
Recipe by: The No Tofu Veg Cookbook
Converted by MM_Buster v2.0l.

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