Tuesday, January 31, 2012

Santa Fe Five-Bean Soup

This recipe is from Sandra Lee Semi-homeade cooking cookbook.
1 can (15oz) black beans, drained
1 can (15oz) kidney beans, drained
1 can (15oz) garbanzo beans, drained
1 can (15oz) red beans, drained
1 can (15oz) navy beans, drained
1 can (14oz) chicken broth
3/4 cup chunky salsa
Dried red pepper flakes (optional)
I added1 1/2 cups cooked rice and topped with shredded Mexican cheese as garnish.

1. Purée black beans in blender.
2. In large pot stir all remaining ingredients. Stir in pureed beans. Cover and simmer until hot.
3. If you want smoother texture entire soup can be pureed, which I did leaving few whole beans in pot.

Can store in fridge up to 3 days. Freeze up to 2 months.

The kids liked it especially served with ham roll ups. I liked it but felt it was more like humus or dip once i pureed almost whole soup. I added more broth when i reheated it. Enjoy!

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