Five-Bean Soup

• Gluten free

• Produce

  • 1 can Black beans
  • 1 can Cannellini beans
  • 2 tsp Garlic
  • 2 tsp Garlic powder
  • 1 can Great northern beans
  • 1 can Kidney beans, red
  • 1/2 Onion
  • 1 tsp Onion powder
  • 1 can Pinto beans
  • 2/3 Red bell pepper

• Canned Goods

  • 3 cups Chicken broth

• Condiments

  • 1 cup Tomato sauce

• Baking & Spices

  • 1 tsp Paprika
  • 1 tsp Pepper
  • 1 tsp Salt

• Nuts & Seeds

  • 2 tsp Cumin

Found on sixsistersstuff.com

Description

Ingredients

• 2/3 red bell pepper diced
• 1/2 onion diced
• 2 teaspoons garlic, minced
• 3-4 cups chicken broth
• 1 cup tomato sauce
• 1 can black beans
• 1 can cannellini beans
• 1 can great northern beans
• 1 can red kidney beans
• 1 can pinto beans
• 2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder

Directions

• Heat stove-top to medium high heat.
• In a large pot, saute the diced onions and red pepper until onions go clear.
• Add garlic and saute together well for about a minute.
• Add broth and tomato sauce.
• Drain and rinse all the beans and add them to the pot.
• Mix the pot continually until it slowly begins to bubble on the edges.
• Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well combined and soup is pretty much to a boil.
• Top with sour cream and green onions or tortilla chips.
• Serve warm