1 can of diced tomatoes (28 oz. can)
4 cups of chicken broth (or vegetable broth)
1 can of black beans rinsed and drained (15 oz. can)
1 can of cannellini beans rinsed and drained (15 oz. can)
1 can of red kidney beans (15 oz. can)
1 cup of frozen baby lima beans or regular lima beans
1 cup chopped onion
1 green bell pepper chopped (seeded or not seeded for a kick)
4 cloves of garlic chopped
1 tablespoon (or more) minced pickled jalapeno.
1 – 2 teaspoons of your favorite hot sauce (to taste)
Fresh chopped cilantro
Freshly ground black pepper and salt.
Chopped green onions
1 cup of tomato or vegetable juice
2 tablespoons of chili powder
2 tablespoons of dried oregano
2 teaspoons of ground cumin
1 teaspoon of ground coriander
This recipe can be done in a slow cooker or over the stove.
In a stock pot, heat a dash of olive oil over medium-high heat and sauté the onion and garlic and bell pepper for 2 minutes. Add remaining contents. Simmer for 30 min to 1 hour (or cook on low for 6-8 hours or high for 3 to 4 hours if using a slow cooker).
Ladle into bowls. Top with green onion. Easy!