Southwestern Bean Soup


1 lg. Onion (chopped)
1 clove garlic (minced fine)
1 t. Olive oil
2 qts. tomatoes (canned and hand squeezed)
1 to 2 T. McKay’s Chicken Seasoning
2 c. water
2 15-oz. cans black beans (rinsed, drained)
1 16-oz. can kidney beans (rinsed, drained)
1 15-oz. can pinto beans (rinsed, drained)
1 c. corn (fresh or frozen)
2 t. cumin (ground)
2 t. chili powder
1/4 t. hot pepper sauce


In a large cooking pot, saute onion and garlic in olive oil until tender. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Serve hot.

Yields: 12 15-cup servings

Nutritional Information:

Per Serving: Calories: 220; Fat: 1.5 g; Sat. Fat: 0 g; Sodium: 600 mg; Carbs: 42g; Dietary Fiber: 12g; Protein: 12g.

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