It's for a vegetarian friend who works at a local gallery and has little time or desire to cook for herself.
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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
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
For toppings (optional)
Pico de gallo,
Open and drain all cans, then put into a large stock pot. Add in remaining ingredients and stir to combine.
Bring to a boil, stir and reduce to a simmer and cook for an additional 45 minutes, stirring every so often. If using a slow cooker, cook on medium high for 3 hours.
Adjust for seasoning and serve with favorite toppings.