Quick Green Chile Soup

Vegetarian bean soup, healthy to boot! Try it served with cornbread.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 2  cups black beans, undrained
• 2  cups kidney beans, undrained
• 2  cups garbanzo beans, undrained
• 2  cups black-eyed peas, undrained
• 1 (28 ounce) can  chopped tomatoes with juice
• 30  ounces  enchilada sauce, New Mexico-style green chile
• 1  cup  unsweetened canned pumpkin
•  salt & freshly ground black pepper

Directions

1. Spray a large soup pot with nonstick cooking spray. Put beans, tomatoes and all liquid into pot, and heat over medium high, stirring often.
2. When heated through, reduce heat to medium-low and stir in enchilada sauce and pumpkin.
3. Heat again, stir in salt and pepper and remove from heat.
4. Serve in large soup bowls and garnish with sour cream, cheddar or monterey jack cheese, and cilantro.