Recipe - Multi-Bean Soup (Quick)

2 cup Onion, minced
1 tablespoon Chili powder
2 tablespoon Vegetable oil
1 cn (28oz) minced tomatoes, in
juice
1 cn (16oz) black beans, drained
1 cn (16oz) pinto beans, drained
1 cn (16oz) kidney beans,
drained
1 cn (7oz) chopped green chiles
1 qt Chicken broth
One fourth cup Chopped cilantro, (or
parsley)

1. In a large, heavy saucepan set on medium heat, cook onions and chili
powder in oil for 4 to 5 minutes, or until tender. (If onions become too
dry, add a tablespoon water.)

2. Stir in the tomatoes with the juice, beans, chilies and broth. Bring to
a boil, reduce the heat and simmer 30 minutes, stirring occasionally.

3. Stir in the the cilantro and serve.

MC formatted 4/12/97 by MsRooby@sprintmail.com

Recipe by: Seattle Times 4/9/97 Posted to MCRecipe Digest V1 #564 by Rooby
MsRooby@sprintmail.com on Apr 12, 1997