I was surprised at how good this was. I will add fresh cilantro next time, and fresh veggies such as corn and green onion, celery. Was not spicy enough for my taste, so maybe add jalepeno next time as well. I enjoy this recipe!
YIELD
16 servingsPREP
20 minCOOK
10 minREADY
30 minIngredients
Directions
Sauté the onions and peppers in the olive oil until they start to get soft.
Add the garlic, tomato paste, cumin, Chile powder, paprika, and coriander and sauté three minutes more.
Add stock, bring to a boil, and then reduce to a simmer.
Purée the two large cans and one small can of beans, including the liquid, in a blender in batches, and add to the soup.
Drain the excess liquid from the three leftover small cans of beans and add them whole to the soup.
Simmer for a half hour uncovered.
Taste the soup and then add the desired amount of salt and pepper,
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