Recipe by Jeff's Girl Way Out West
I bought a Pace Picante Sauce cookbook about 15 years ago. This is my adaptation of a soup we have fallen in love with in our family!!! I've served it so many times to large crowds. Guests never miss the meat, and they love it because they can tailor it to their own tastes. As the cook, *I* love it because it's healthy, it's a SNAP to prepare and the taste is supreme!!!
Top Review by Amanda Beth
Easy to make and has lots of pantry staples. Very filling, and the bowl was really pretty! I added a slurry of flour and water to thicken it up a bit, but that was personal preference. I topped it with a fat-free yogurt and cilanto sauce and added low-fat cheddar to the top as well. Really hearty and tasty. It kept me nice and full until dinner as well. Next time I make this I will add some chili powder and more cumin because I felt it was a bit bland. Thanks for sharing! Made and reviewd for Healthy Choices ABC game.
- 1 large onion, chopped (about 1 1/2 cups)
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 1 green bell pepper, chopped
- 1 (15 ounce) can black-eyed peas, drained
- 1 (15 ounce) can pinto beans, drained
- 1 (15 ounce) can black beans, drained
- 2 (15 ounce) cans stewed tomatoes
- 1 cup chicken broth
- 3⁄4-1 cup picante sauce (I prefer PACE medium)
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- shredded cheddar cheese
- shredded monterey jack cheese
- chopped fresh cilantro
- chopped fresh green onion
- sour cream
- additional picante sauce
Directions See How It's Made
- Cook onion in oil in large saucepan or stockpot until onion is tender, but not browned.
- Add remaining ingredients EXCEPT optional garnishes.
- Bring to a boil.
- Reduce heat and simmer 10 minutes.
- Ladle into bowls and garnish individual servings as desired with optional garnishes.
- Serve with tortilla chips or flour tortillas warmed on an iron skillet!