Recipe - Mex-Style Three Bean And Chili Soup

1 cup Navy Beans, soaked overnight
1 tablespoon Vegetable oil
1 cup Onion,chopped
1 tablespoon Minced garlic,I use lots!
2 Bay leaf
1 teaspoon Oregano
6 cup Vegetable stock or water, or
combine
1 small Banana pepper
1 Jalapeno
1 cn Whole peeled tomatoes with
juice
1 cn Dark red kidney
beans,undrained!
1 cn Chopped mild green chiles
1 teaspoon Cumin
One fourth teaspoon Cayenne I used more!
1 cn Refried beans
One fourth cup Fresh cilantro
Salt and pepper to taste
Tortilla chips

1. Heat oil in heavy soup pot, add onions and cook until tender. Add
garlic and cook 1 minute more. 2. Add bay leaf, oregano, stock and drained
navy beans. Bring to strong simmer and cook until beans are tender and
beginning to split approx. 1 hour. 3. Meanwhile, remove and discard seeds
from jalapeno and banana peppers. Mince peppers. Coarsely chop tomatoes,
reserving juice. When beans are cooked, add to them the peppers, tomatoes
with juice, kidney beans with juice, green chiles, cumin and cayenne
pepper. Stir in refried beans until no lumps remain. Simmer 1520 minutes.
4. Add cilantro and season to taste withsalt and pepper. Garnish with
tortilla chips and serve.

Notes: Very good!
Per serving: 540 Calories; 11g Fat (18% calories from fat); 25g Protein;
88g Carbohydrate; 4mg Cholesterol; 2904mg Sodium

Posted to MCRecipe Digest V1 #299

Date: Tue, 12 Nov 1996 21:49:04 0700

From: dmadams@ucdavis.edu (DeKristie Adams)