This is my baby's favorite soup. He eats a good amount of it every time I make it. I actually keep small bowls of it in the freezer, just for him. It has a mild southwestern flavor with very little heat. My husband and oldest son always add some sriracha or other hot sauce to their own bowls to provide the heat that they love. If you have a family of spice lovers, increase the green chile and chile powder to provide the soup with more of a kick.
Southwestern Three Bean Soup
recipe adapted from The Cheapskate Cook
1 1/2 cups carrots, chopped
1 medium onion, chopped
1 4oz can of green chile
1 1/2 cups cooked white beans, or 1 can
1 1/2 cups cooked black beans, or 1 can
1 1/2 cups cooked light red kidney beans, or 1 can
1 can of Mexican diced tomatoes with green chile
1 can of petite diced tomatoes
16 oz frozen corn
2 garlic cloves, minced
2 tablespoons beef bouillon, I use Better Than Bouillon beef base
2 teaspoons chili powder, I use NM Red Chile powder
Combine all ingredients in a large pot and bring to a boil. Reduce the heat and cover with lid. Simmer for 10-20 minutes and then serve warm. Enjoy!
0 comments:
Post a Comment