| 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
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