Texas Two Bean Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 cups onions, chopped
• 6 garlic cloves, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 cup celery, diced
• 1 cup red bell pepper, chopped
• 1 cup green bell pepper, chopped
• 1 small fresh chili pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 teaspoons ground cumin
• 1/2 teaspoon ground black pepper
• 2 cups water
• 1 (14 1/2 ounce) can tomatoes, chopped and undrained
• 1 (15 1/2 ounce) can black-eyed peas, drained or 1 1/2 cups cooked black-eyed peas
• 1 (15 1/2 ounce) can pinto beans or 1 (15 1/2 ounce) can red kidney beans or 1 (15 1/2 ounce) can black beans or 1 1/2 cups cooked beans
• 1/4 cup barbecue sauce
• salt
• crushed tortilla chips
• sour cream (optional)

Recipe

• 1 in a soup pot, combine the onions and garlic with the oil and salt.
• 2 cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
• 3 add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
• 4 add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
• 5 add the black-eyed peas, your choice of beans, and the barbecue sauce.
• 6 mix well, cover and simmer for 10 minutes.
• 7 add salt to taste.
• 8 garnish with crushed tortilla chips and sour cream on top if desired.