Monday, December 27, 2010

Three Bean Tortilla Soup

Serving Size : 4 
Amount Measure Ingredient   
1 large tomato
1 small onion -- finely chopped
2 cloves garlic -- minced
15 ounces black beans, canned -- drained and rinsed
15 ounces navy beans, canned -- drained and rinsed
15 ounces spicy chili beans -- undrained
14 1/2 ounces vegetable broth
4 6-inch corn tortillas -- cut in thin strips

1. Heat oven to 425° F. Heat small nonstick skillet over medium-high heat
until how. Add tomato to skillet; heat tomato until skin is blistered and
slightly charred, turning occasionally. Cool tomato slightly. Coarsely

2. Spray large saucepan with nonstick cooking spray. Add tomato, onion
and garlic; cook over medium heat for 3 minutes, stirring occasionally. Add
black beans, navy beans, chili beans and broth; mix well. Bring to a boil.
Reduce heat; simmer 15 to 20 minutes or until vegetables are tender.

3. Meanwhile, place tortilla strips in ungreased 15x10x1-inch baking pan.
Bake for 5 to 8 minutes or until crisp.

4. To serve, place tortilla strips in soup bowls, ladle soup into bowls.

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