Southwestern Bean Soup

• 1 large onion, chopped
• 1 clove garlic, minced fine.
  
• 1 teaspoon olive oil
  
• 2 quarts canned tomatoes, diced
• 1-2 tablespoons McKay's Chicken Style Seasoning
  
• 2 cups water
• 2 15- ounce can kidney beans, rinsed and drained
  
• 1 15-ounce black beans, rinsed and drained
• 1 15-ounce can great northern beans, rinsed and drained
• 1 15-ounce ounce can pinto beans, rinsed and drained
• 1 cup corn, raw or frozen
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/4 teaspoon hot pepper sauce

In a large cooking pot, saute onion and garlic in olive oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Serve hot!

Note from author : I love this soup on a cold day, but it tastes so good you don't have to wait for winter to enjoy it. Try adding a variety of different beans just for something different. If you like your soup a little spicier, add a tablespoon of jalapeno peppers. Now that will warm you up! --- Brenda


Per serving: Cal. 222 Fat 1.5g Sat. fat 0.2g Sod. 610mg Carb.41 Diet. Fiber 11.9g Prot. 12.3g

From the book Cooking with the Micheff sister A Vegan Vegetarian Cookbook.



~AJ