Texas Two Bean Soup Recipe #19788
Another vegetarian delightful soup from the Moosewood restaurant.
by Tish
1¼ hours | 15 min prep
SERVES 6
- 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)
- In a soup pot, combine the onions and garlic with the oil and salt.
- Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
- Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
- Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
- Add the black-eyed peas, your choice of beans, and the barbecue sauce.
- Mix well, cover and simmer for 10 minutes.
- Add salt to taste.
- Garnish with crushed tortilla chips and sour cream on top if desired.
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5 stars