The weather in my new home town has been fun to get used to, its soup one day and watermelon the next. (not complaining)! Last night we had homework galore and dance class to and fro running around to do and the wind chill was bitter cold. Thanks to this great recipe from a few years ago created by Veteran Mommy, we were able to warm right up! This dinner comes together so quick and everyone loves it. I love to chop a cilantro into the soup while is warms and served with corn tortilla chips!
1 onion, diced (or 2 Tbsp, dried minced onion)
1 to 2 red or green bell peppers chopped
2 cloves garlic, minced
1 can pinto beans
1 can black beans
1 can tomato sauce
1 can corn
1 cup salsa
1- 15 oz. can stewed, chopped tomatoes
Taco seasoning mix to taste
Sauté onions, peppers and garlic in water until tender. Drain and rinse beans. Add the remaining ingredients and simmer for 15 minutes.
Serve with Avocado and raw peppers on top.
Source: WFM 1-10