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Mexican Summer Soup

1/3 c Kidney beans
1/3 c Garbanzo beans
1/3 c Black beans
3 md Tomatoes; coarsely chopped
1 sm Onion; coarsely chopped
1 Banana pepper; finely chopped
1/2 c Green beans; fresh
1/2 c Zucchini; cubed
4 Cloves garlic; pressed
1 ts Chili powder
1 ts Ground cumin
2 Bay leaves
Salt and pepper; to taste
1/4 c Red wine


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 sauté onion and garlic in water until tender.

Add fresh green beans and banana peppers, continue to sauté for 3 minutes. Be sure to keep track of the water so it doesn't dry out.

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 doesn't 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.




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