Mexican soup is one way to eat your veggies

This is a classic vegetarian dish that I made simple by incorporating a variety of canned beans and making it a cook all together dish in one pot over low heat. This dish would work well in a slow cooker, too.

It's for a vegetarian friend who works at a local gallery and has little time or desire to cook for herself.


Be sure to use low sodium beans, and have plenty of friends over to enjoy the soup. It's makes around 10 servings, not including toppings. The soup does freeze well in pint-size containers.



Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.



Very vegetarian Mexican soup

1 small onion, chopped

1 stalk celery, chopped

1 small red pepper, chopped

1 jalapeno pepper, seeded and chopped

1 15-ounce can black beans

1 15-ounce  can garbanzo beans

1 15-ounce  can red beans

1 15-ounce  can green beans

1 15-ounce  can corn

1 10-ounce) can Rotel Chili Fixins Tomatoes

1 8-ounce can tomato paste

3 cups water

2 cups tomato sauce

2 teaspoon chili powder