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| Also known as Seven Can Soup |
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| 2 |
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medium onions, chopped |
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| 1 Tbs |
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chili powder |
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| 2 Tbs |
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cooking oil |
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| 1 |
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28 oz. can peeled and diced tomatoes with juice |
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| 1 |
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16 oz. can black beans, drained |
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| 1 |
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16 oz. can pinto beans, drained |
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| 1 |
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16 oz. can kidney beans, drained |
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| 1 |
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7 oz. can chopped green chillies |
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| 2 |
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10 oz. cans chicken broth |
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| 1/4 cup |
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parsley, chopped |
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| 1 |
In a large saucepan set on medium high heat, cook onions and chili powder in oil for about 4 to 5 minues, or until tender. (If onions become too dry, add a tablespoon of water.) |
| 2 |
Stir in the tomates with juice, beans, chillies, and broth. Bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally. |
| 3 |
Stir in the parsley and serve. |
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| Servings: 6 |
| Ready in: 40 minutes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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