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Nutrition Facts
Serving Size 1 (479g) Recipe makes 6 servings
Calories 267
Calories from Fat 55		(20%)
Amount Per Serving		%DV
	Total Fat 6.1g	9%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 522mg		21%
Potassium 894mg		25%
Total Carbohydrate 43.8g		14%
	Dietary Fiber 12.2g	48%
	Sugars 7.2g
Protein 12.4g		24%
detailed view... how is this calculated?

Texas Two Bean Soup

Recipe #19788 | 1¼ hours | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Tish
Feb 15, 2002

Another vegetarian delightful soup from the Moosewood restaurant.

SERVES 6 (change servings and units)

Ingredients

2 cups onions, chopped
6 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon salt
1 cup celery, diced
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 small fresh chili pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
2 cups water
1 (14 1/2 ounce) can tomatoes, chopped and undrained
1 (15 1/2 ounce) can black-eyed peas, drained or 1 1/2 cups cooked black-eyed peas
1 (15 1/2 ounce) can pinto beans or red kidney beans or black beans or 1 1/2 cups cooked beans
1/4 cup barbecue sauce
salt
crushed tortilla chips
sour cream (optional)

Directions

1
In a soup pot, combine the onions and garlic with the oil and salt.
2
Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
3
Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
4
Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
5
Add the black-eyed peas, your choice of beans, and the barbecue sauce.
6
Mix well, cover and simmer for 10 minutes.
7
Add salt to taste.
8
Garnish with crushed tortilla chips and sour cream on top if desired.

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Featured Reviews for This Recipe

From: misterswife

On Mar 14, 2009

I was worried this soup would be too sweet for our taste, so I halved the barbeque sauce and added 1 TBL. red wine vinegar. The canned black beans I had were prepared with jalapenos, so I deleted the chili pepper. I also substituted yellow for the red pepper. I debated using the kidney bean can juice but decided to try it. The result was VERY GOOD, with just enough heat (although we had yogurt nearby to cut it if needed). As my husband and I were enjoying it, we both looked up and said simultaneously, "RICE". The next time I served it over boiled rice and we REALLY enjoyed it. This also made it much more digestible (as we are not big bean eaters). Plus, it's a beautiful soup, especially with the yellow pepper adding to the color scheme. Thank you, Tish. It's a keeper.

1 person found this review helpful

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From: Chef Two Hearts

On Feb 28, 2009

I made this soup exactly, except for substituting a yellow bell ppr for the green one. THIS SOUP WAS EXCELLENT. It was beautiful to look at and magnificent to eat. I agree with doubling the recipe - as is, it really only would serve 4 as a main dish - even with bread on the side. It is so good a second bowl-full is a MUST. We aren't vegans or vegetarians - and my husband is finicky about food. He agreed that this soup is exceptional in the blend of flavors. Thanks Tish!

0 people found this review helpful

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From: Junebug

On Jun 25, 2003

Great Soup! The instructions are written clearly and the ingredients are all things I usually have on hand. I added some yellow peppers and some frozen corn kernels. And I used Ancho Chili Pepper rather that a fresh chili pepper. I topped each bowl with a small dollop of sour cream and a few crushed torilla chips as suggested. I served it with cheesy corn muffins. And my whole family enjoyed it. I do not think it would serve 6 as 3 adults and 2 children (6 and 3) ate every drop! It was that good! Thanks for sharing this recipe Tish.

8 people found this review helpful

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From: Braunda

On Apr 25, 2002

This was so very good. The only thing that I will change is double the recipe. This went over so well we are ready to have it tonight. Wonderful and fun to make. Thank You

7 people found this review helpful

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