hearty bean soup1 can hominy 1 can garbanzo beans 1 can pinto beans 1 can kidney beans 6- to 8-oz can tomato paste 1 package chili/taco/mexican seasoning (Cans are 15-16 ounces except where noted.) Drain hominy and drain and rinse garbanzo beans. Puree hominy and garbanzo beans in food processor, adding water as necessary. In a large saucepan (preferably nonstick), combine all ingredients (drain and rinse pinto beans and kidney beans) and stir. Add water if necessary to thin to desired consistency and keep from sticking. Heat thoroughly over low heat, stirring frequently. This "stick to your ribs" soup has a strong tendency to stick to the pan! Leftovers: The next day I usually brown 1 pound of ground beef and cook 5–8 ounces of macaroni noodles and add them to the soup. DO NOT FREEZE this soup, as the texture and flavor change substantially. |