| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Dutch | Veg08 | 10 | Servings |
INGREDIENTS
| 2 | T | Olive Oil |
| 2 | c | Chopped Onions |
| 3 | Garlic Cloves, minced | |
| 1 | Jalapeno Pepper, Optional | |
| seeded | ||
| and minced | ||
| 2 | t | Chili Powder |
| 2 | t | Ground Cumin |
| 1 | t | Ground Coriander |
| 1/2 | t | Dried Oregano |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 382
Calories From Fat: 64
Total Fat: 7.3g
Cholesterol: <1mg
Sodium: 1474.2mg
Potassium: 1022mg
Carbohydrates: 63.6g
Fiber: 16.1g
Sugar: 6.9g
Protein: 18.2g