Three Bean Soup
Also known as Seven Can Soup
2   medium onions, chopped  
1 Tbs    chili powder  
2 Tbs    cooking oil  
1   28 oz. can peeled and diced tomatoes with juice  
1   16 oz. can black beans, drained  
1   16 oz. can pinto beans, drained  
1   16 oz. can kidney beans, drained  
1   7 oz. can chopped green chillies  
2   10 oz. cans chicken broth  
1/4 cup    parsley, chopped  
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.
Servings: 6
Ready in: 40 minutes
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