This soup was my contribution to the Soup Swap Party. It’s one my Mom has been making for years – it’s really easy and really good.
I generally expect soup recipes to take a while, but this one is super quick. The bulk of this soup is canned beans and canned tomatoes so the faster you open cans, the faster this makes it to the table. It took me about twenty minutes total, because I’m generally a terrible can-opener and was juggling the baby. I’m fairly certain you would be faster.
I eat mine without toppings (cornbread on the side is my go-to!) but it would be good with tortilla strips, cheddar or sour cream.
Southwest Bean Soup
(from Taste of Home)
Makes 3 quarts
1 large onion, chopped
1 tsp. canola oil
2 cans black beans, rinsed and drained
2 cans diced tomatoes with garlic and onion
2 cans vegetable broth
1 can dark red kidney beans, rinsed and drained
1 can white kidney beans, rinsed and drained
1 1/2 cups frozen corn
4 cloves of garlic, minced
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/4 tsp. hot sauce
In a large pot, heat the oil to shimmering and cook onion until translucent. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the remaining ingredients and bring to a boil. Reduce heat and simmer until heated through, about 5 minutes.