Mexican Summer Soup
1/3 cup kidney beans 1/3 cup garbanzo beans 1/3 cup black beans 3 medium tomatoes -- coarsely chopped 1 small onion -- coarsely chopped 1 banana pepper -- finely chopped 1/2 cup gr...
Ingredients
- 1/3cupkidney beans
- 1/3cupgarbanzo beans
- 1/3cupblack beans
- 3medium tomatoes -- coarsely chopped
- 1small onion -- coarsely chopped
- 1banana pepper -- finely chopped
- 1/2cupgreen beans -- fresh
- 1/2cupzucchini -- cubed
Directions
- 1
1/3 cup kidney beans 1/3 cup garbanzo beans 1/3 cup black beans 3 medium tomatoes -- coarsely chopped 1 small onion -- coarsely chopped 1 ba
- 2
In a medium saucepan sauté onion and garlic in water until tender
- 3
Add fresh green beans and banana peppers, continue to sauté for 3 minutes
- 4
Be sure to keep track of the water so it doesn't dry out
- 5
Just before the water completely dries up add the zucchini and sauté 2 minutes ( the zucchini should add some moisture to the pot, but if it
- 6
Add fresh tomatoes, beans, wine, spices and cook until this thickens and the tomatoes have made a nice sauce
- 7
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
- 8
Even without salt this dish was very good