Southwest Black and White Bean Soup
2 tsp canola oil
1/2 cup diced yellow onion
1/4 cup diced red bell peppers
2 Tbsp diced celery
2 Tbsp chopped cilantro
1/2 tsp dried oregano
1/4 cup chopped tomatoes
2 Tbsp canned diced green chilies
3 cups vegetable stock
3/4 tsp Worcestershire sauce
1 cup canned black beans, drained and rinsed
1 cup canned white beans, drained and rinsed
3/4 cup cooked white corn
In a stockpot, sauté onions, bell peppers, celery, cilantro, and oregano in canola oil until onions are translucent. Add tomatoes and green chilies and sauté briefly.
Add vegetable stock, Worcestershire sauce, black beans, and white beans and simmer for 10 minutes.
Add corn and simmer for an additional minute.
|Servings||6 (3/4 cup ea.)|