Yiayia’s Quick Bean Soup

What you need:

Note: We love this dish with a kick.  If your tastes are a bit more on the mild side, you can omit the cayenne. Serve over whole wheat pasta  and smothered in cheese. Substitute the chicken broth for vegetable broth as a veggie option.
  • 1 large red onion, diced
  • 1 small green pepper, diced
  • 2 tsp vegetable oil
  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 2 cans stewed tomatoes, undrained
  • 1 can chicken broth
  • 1 cup picanté sauce
  • 1 tsp ground cumin
  • 1 tsp cayenne

What to do:

In a large pot, sauté the onion and pepper in the vegetable oil over medium high heat.  Add the remaining ingredients and bring to a boil.  Cover, reduce heat, and simmer for 10 minutes.

Serves 4-6.

Yiayia gave me this recipe six years ago and Colleen and I have been cooking it every winter since.  You can eat this for days and it warms you up after a long, cold day.  -Stephania

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