Dr. B's Bean Soup
2 Tablespoons olive oil
12 oz canadian bacon, diced
2 garlic cloves, minced
28 oz petite diced tomatoes
2 15-oz cans black beans
2 15-oz cans kidney beans
2 15-oz cans pinto beans
2 cups salsa
16 oz tomato sauce
1 small can sliced olives
1 cup finely diced green bell pepper
2 teaspoons beef bullion granules
1 1/2 teaspoons fresh thyme
shredded cheddar and chopped cilantro for topping
Saute canadian bacon and garlic in olive oil until golden. Add all remaining ingredients except cheddar and cilantro. Bring to a boil, cover, reduce heat, and simmer until completely heated through. Serve topped with cheddar and cilantro. Serves 4-6.
perfect for winter
ReplyDeleteI used to live in Monterey and worked at the aquarium for a couple years as a volunteer. Bean soup does seem to be a staple of the area, and this recipe sounds yummy :)
ReplyDeleteYour post made me pleasantly homesick. I miss the fog, the violent waves, the sourdough bread and chowder. *sigh*
Found your blog through your carmelitas post. I will be back for sure! Pop over to my blog sometime :)
Jamie--My teacher had some kind of deal going with Stanford, so we had full access to Hopkins Marine Station right next door to the aquarium! A bunch of other students and I bought passes and would go hang out there every day at lunch. Good times.
ReplyDeleteOh this sounds very good and super easy!
ReplyDelete