 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This is a quick, easy and delicious soup. I found this recipe in a magazine several years and it is a staple in our house. Ingredients:
1 tablespoon olive oil |
1 small onion, chopped |
1 (28 ounce) can diced tomatoes |
1 (16 ounce) can pinto beans |
1 (10 ounce) package frozen lima beans |
1 tablespoon brown sugar |
1/4 teaspoon salt |
1 cup water |
1 (19 ounce) can white kidney beans |
Directions:
1. Heat oil in large saucepan over medium heat.
2. Add onion and cook until onion is translucent, stirring occasionally.
3. Add tomatoes with their liquid, pinto beans, lima beans, brown sugar, salt and water.
4. Bring to a boil.
5. Reduce heat to low; cover and simmer 15 minutes or until lima beans are tender, stirring occasionally.
6. Stir in white kidney beans, heat through.
7. To serve, ladle soup into warm serving bowl; sprinkle with 1 to 2 ounces shredded Cheddar cheese if desired.
|
|