From Kingman, Arizona, Mary Felty sent this zesty soup. "It's quick to fix yet it tastes like it simmered all day," she promises. "My husband likes it with cheddar cheese and tortilla chips."
Chili Bean Soup
Ingredients
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (4 ounces) chopped green chiles
- 1/4 cup tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1-1/2 teaspoons brown sugar
- 1-1/2 teaspoons lime juice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
Directions
- In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.
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