Mexican Summer Soup
Ingredients
- 1 ts Chili powder
- 1/2 c Green beans; fresh
- 3 md Tomatoes; coarsely chopped
- 1 sm Onion; coarsely chopped
- 1/2 c Zucchini; cubed
- 1/4 c Red wine
- 1 ts Ground cumin
- 1 Banana pepper; finely
- 1/3 c Garbanzo beans
- 2 Bay Leaves
- 1/3 c Kidney beans
- 1/3 c Black beans
- 4 Cloves garlic; pressed
- salt and pepper to taste
Instructions
- Wash and soak beans overnight (I cooked mine the next day on low in the slow cooker while I was at work) drain & rinse beans before adding to pot. In a medium saucepan saute onion and garlic in water until tender. Add fresh green beans and banana peppers, continue to saute for 3 minutes. Be sure to keep track of the water so it doesnt dry out. Just before the water completely dries up add the zucchini and saute 2 minutes ( the zucchini should add some moisture to the pot, but if it doesnt add more water just to keep from scorching veggies). Add fresh tomatoes, beans, wine, spices and cook until this thickens and the tomatoes have made a nice sauce. As I am on a restricted salt diet I did not add salt to mine, however, I did add some sweetener to the whole batch. Even without salt this dish was very good. I havent tried it with salt substitute, so I dont know how it would work. The nutritional rundown on this dish is quite good and it taste good too. Recipe by: Lynne Neumann Posted to fatfree digest by “Lynne” on Aug 20, 1998,
