Ingredients
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2
-
6
-
2
-
1/2
-
1
-
1
-
1
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Texas Two Bean Soup, Another vegetarian delightful soup from the Moosewood restaurant., Total keeper! used 1/2 the bbq sauce called for and that was perfect for us. used a cobs worth of corn, red and kidney beans and may add a little more broth next time to make it a tad soupier. Thanks so much for sharing this yummy, easy recipe!, This was pretty good – I really only made it because I had a bunch of barbecue sauce to use up, and this was something NOT grilled! I was skeptical but it really just gave the soup a smoky, richer flavor. It was more like a soup/chili hybrid. I enjoyed it, but don’t think I’d make it again. Just not our personal preference.
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Steps
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1
Done
|
In a Soup Pot, Combine the Onions and Garlic With the Oil and Salt. |
|
2
Done
|
Cover and Cook on Medium Heat For 8-10 Minutes, or Until the Onions Are Soft and Translucent, Stirring Occasionally. |
|
3
Done
|
Add the Celery, Bell Peppers, Chile, Oregano, Thyme, Cumin, and Black Pepper and Saute For 10 Minutes, Stirring Often. |
|
4
Done
|
Add the Water and Tomatoes, Cover and Simmer Until the Vegies Are Tender, 10-15 Minutes. |
|
5
Done
|
Add the Black-Eyed Peas, Your Choice of Beans, and the Barbecue Sauce. |
|
6
Done
|
Mix Well, Cover and Simmer For 10 Minutes. |
|
7
Done
|
Add Salt to Taste. |
|
8
Done
|
Garnish With Crushed Tortilla Chips and Sour Cream on Top If Desired. |
