Recipe - Tex-Mex Bean Soup

15 ounce Canned stewed tomatoes
15 ounce Canned kidney beans
Drained
1 One half cup Homemade chicken stock
2 tablespoon Chile salsa, or to taste
Salt to taste
GARNISHES:
Cheddar or jack cheese
Shredded
Green onions chopped
Ripe olives cut or sliced up
Sour cream

1. Pour tomatoes into a large saucepan and break them up into small pieces.

2. Add beans, chicken stock, and chile salsa. Cook to heat through.

3. Season to taste with salt. Ladle into soup bowls and pass your choice of
garnishes.

Microwave Version:

Complete steps 1 and 2 as directed above, using a microwavesafe 2quart
bowl. Microwave on 100% power 3 to 5 minutes and serve as directed in step
3.

Recipe By : the California Culinary Academy

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 0800

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip