Mexican 3 bean soup
Submitted by Carolyn Bogaski
About the cook: Love food and trying new things! Home cook that watches LOTS of cooking shows, lol! I'm a Mom to a picky eater and my husband and I are "foodies". Trying to balance our need for flavor while appeasing to the pickiness of someone who pretty much wants bread and cheese all of the time gets tricky...somehow, I've managed to get dishes that are approved by us all.
About the dish: Low budget, filling meal that pleases everyone!
National Origin: Mexican
Estimated Time: 30 to 60 Minutes
~2 tablespoons extra virgin olive oil
1 diced medium onion
3 - 4 diced garlic cloves
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
1 poblano pepper, diced (OPTIONAL if you want a little kick!)
2 cans of pinto beans
2 cans of kidney beans
2 cans of black beans
1 can of diced tomatoes
1 can of green chiles
~ 1 tablespoon chili powder
~ 1 teaspoon garlic powder
~ 1 tablespoon of sweet, smoked paprika
1 lb. queso fresco, diced
Sliced avocado, optional
(if the beans are in the sauce, leave them in the sauce; if in water, drain the water out)
Heat olive oil in a large pot over medium-low heat.
Saute onion and garlic, until just starting to get brown.
Add all of the peppers and saute for another 2 – 3 minutes.
Bring heat down to low, add all remaining ingredients EXCEPT for the cheese and avocado.
Stir everything together and cover the pot with lid.
Leave covered on LOW heat for 25 minutes.
Just before serving, add cheese and avocado.
Serve with cornbread, if desired.