Tex-mex bean soup

4 Servings

Ingredients

Quantity Ingredient
15 ounces Canned stewed tomatoes
15 ounces Canned kidney beans --
Drained
1½ cup Homemade chicken stock
2 tablespoons Chile salsa, or to taste
Salt to taste
Cheddar or jack cheese --
Shredded
Green onions -- chopped
Ripe olives -- sliced
Sour cream

Directions

GARNISHES:

1. Pour tomatoes into a large saucepan and break them up into small pieces.

2. Add beans, chicken stock, and chile salsa. Cook to heat through.

3. Season to taste with salt. Ladle into soup bowls and pass your choice of garnishes.

Microwave Version:

Complete steps 1 and 2 as directed above, using a microwave-safe 2-quart bowl. Microwave on 100% power 3 to 5 minutes and serve as directed in step 3.

Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File

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