1 (8 oz.) can tomato sauce
1 (15 oz.) can pinto beans
1 (15 oz.) can dark red kidney beans
1 (14.5 oz.) can diced tomatoes with green peppers and onions
1 (4 oz.) can chopped green chiles
1 (1 lb.) bag pepper stir-fry frozen vegetables
1 tsp. garlic powder
2 tsp. chili powder
1 tsp. seasoned salt
½ tsp. ground cumin
½ tsp. seasoned pepper blend
In a colander, rinse and drain the kidney beans, pinto beans, and the frozen vegetables. Combine all ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat, cover and simmer for 15 minutes. Enjoy!
Kitchen Kimberley's Tips:
Any blend of frozen vegetables would be great in this soup; use your favorite!
If desired, thin the soup to your desired consistency with chicken, beef or vegetable broth.
This soup is great when served over cornbread, topped with shredded cheddar cheese, and garnished with sour cream and green onions.
Find more great recipes on my website: http://www.kitchenkimberley.com/