Recipe - Quick Bean And Potato Soup

2 cup Water
2 Or 3 medium potatoes; peel
and chop
2 cup Cooked beans (we like pinto;
red, or black in this, and
I include a little cooking
liquid)
1 lg Onion; chopped
Several cloves garlic;
minced (or use powder)
1 cn (16 oz) stewed or whole
tomatoes
1 tablespoon (or more) chili powder
2 teaspoon Ground cumin
1 teaspoon Oregano
1 tablespoon Chopped pickled jalapeno
slices; (optional)
One fourth cup Bulgur wheat
Salt and pepper as required

Place in pot. Cook until spuds are tender.

Add frozen corn, or canned hominey or whatever sounds good.

Posted to fatfree digest V97 #283 by Jan Gordon jrg14@cornell.edu on Dec
2, 1997