Cheesy Bean Soup
This rich soup has lots of beautiful color and flavor. Serve it on a cold winter night with some hot corn bread.
INGREDIENTS | SERVES 6
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 jalapeño peppers, minced
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (16-ounce) jar Cheddar cheese pasta sauce
- 1½ cups whole milk
- 2 red tomatoes, peeled and chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- ½ teaspoon dried oregano leaves
In large pot, heat olive oil over medium heat. Add onion, jalapeños, and garlic; cook and stir 5 minutes.
Add bell peppers; cook and stir 3 to 4 minutes.
Add pasta sauce and milk; cook and stir until mixture blends. Add remaining ingredients and bring to a simmer.
Simmer on low heat for 8 to 9 minutes until soup is blended and hot, stirring frequently.
Lots of Convenience Foods
Combining two or more convenience foods really helps speed preparation time, and helps reduce cleanup. Look for chopped bell peppers in your local supermarket's produce aisle for even more savings in time and effort.
