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Mexican Summer Soup
Recipe By : Lynne Neumann
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Vegetables
Vegetarian Soups & Stews
Amount Measure Ingredient -- Preparation Method
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1/3 cup kidney beans
1/3 cup garbanzo beans
1/3 cup black beans
3 medium tomatoes -- coarsely chopped
1 small onion -- coarsely chopped
1 banana pepper -- finely chopped
1/2 cup green beans -- fresh
1/2 cup zucchini -- cubed
4 cloves garlic -- pressed
1 teaspoon chili powder
1 teaspoon ground cumin
2 bay leaves
salt and pepper -- to taste
1/4 cup red wine
Wash and soak beans overnight (I cooked mine the next day on low in the slow
cooker while I was at work) drain & rinse beans before adding to pot.
In a medium saucepan sauté onion and garlic in water until tender.
Add fresh green beans and banana peppers, continue to sauté for 3 minutes.
Be sure to keep track of the water so it doesn't dry out.
Just before the water completely dries up add the zucchini and sauté 2
minutes ( the zucchini should add some moisture to the pot, but if it
doesn't add more water just to keep from scorching veggies).
Add fresh tomatoes, beans, wine, spices and cook until this thickens and the
tomatoes have made a nice sauce.
As I am on a restricted salt diet I did not add salt to mine, however, I did
add some sweetener to the whole batch. Even without salt this dish was very
good. I haven't tried it with salt substitute, so I don't know how it would
work. The nutritional rundown on this dish is quite good and it taste good
too.
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Enjoy, Lynne
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