Recipe: Zesty Pinto Bean Soup (using tomatoes and green chiles)

ZESTY PINTO BEAN SOUP

1/2 cup finely chopped green bell peppers
2 cans (15 1/2 oz each) pinto beans, undrained
1 (14 1/2 oz) can no-salt added whole tomatoes, undrained and chopped
1 (4 oz) can chopped green chiles
1/4 cup plus 2 tbsp. water
1 1/2 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
1/4 cup plus 2 tbsp. thinly sliced green onions

Coat a saucepan with cooking spray; place over medium-high heat until hot. Add bell pepper; saute 2 minutes.

Remove from heat; add 1 can pinto beans and mash. Add remaining beans and remaining ingredients, except green onion; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.

Ladle soup into bowls; top with onions.

Makes 6 servings
Source: Cooking Light Magazine