Recipe - Quick Bean Soup For A Crowd

2 tablespoon Olive Oil
2 cup Chopped Onions
3 Garlic Cloves; minced
1 Jalapeno Pepper; (Optional),
seeded
; and minced
2 teaspoon Chili Powder
2 teaspoon Ground Cumin
1 teaspoon Ground Coriander
One half teaspoon Dried Oregano
One half teaspoon Ground Yellow Mustard
1 16 Oz Can Refried Beans
3 cup Vegetable Broth
2 14 One half ounce Mexican Style
Stewed Tomatoes
3 1/3 cup Or 215 Oz Cans Red Kidney
Beans; drained
1 2/3 cup Cooked; (Or 115 Oz Can)
; Black Beans,
; drained
2 Flour Tortillas; for garnish
One half cup Minced Fresh Cilantro; for
garnish

Heat the oil in a large nonstick Dutch oven over medium high heat. Add the
onions and cook, stirring frequently, until the onions are crisptender and
begin to brown, about 56 minutes. Add the garlic and Jalapeno, if using,
and cook, stirring frequently, 23 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 One fourth 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.