I found out last minute that I needed a soup to bring to a church supper, so here’s what I came up with:
2 Tbsp olive oil
1/2-1 onion, chopped
2 large carrots, chopped
2-4 cloves garlic, crushed (depending on size)
1 Tbsp ground cumin
2 cups cooked beans
1 tsp coarse sea salt
4 cups chicken stock
1/2 red pepper, chopped
1/2 green pepper chopped
1 can chopped green chiles (can substitute with 1 small jalapeno, diced)
14 oz. canned tomatoes with juice
In a soup pot, saute carrots, garlic, and onions in olive oil. Sprinkle cumin on top while sauteeing. When vegetables begin to be soft, add remaining ingredients, and heat over medium-low heat until peppers have softened and soup is hot.
If not using homemade chicken stock and home cooked, unsalted beans, you may want to omit the salt.