VEGETABLE BEAN SOUP
Ingredients
- 1 cup sliced carrots
- 1 cup thinly sliced green pepper
- 3/4 cup chopped onion
- 1/2 cup chopped sweet red pepper
- 1 tablespoon olive oil
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (16 ounces) chili beans, undrained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1 cup frozen corn
- 4 teaspoons ground cumin, cayenne
- 3 cups water
- 2 tablespoons minced fresh cilantro
Directions
- In a large saucepan saute the carrots, green pepper, onion and red pepper in oil until crisp-tender. Add the water, beans, tomatoes, corn, cumin and cayenne; bring to a boil.
- Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro.
