Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Medium onions -- sliced and
separated into rings
1 Large green pepper -- cut in strips and
halved crosswise
1 Tbsp. cooking oil
2 Cans red kidney beans -- (15 1/2 oz.) drained
2 Cans garbanzo beans -- (15 1/2 oz.) drained
1 Can refried beans -- (16 oz.)
2 Cans chicken broth -- (13 1/2 oz.)
2 Cans beer -- (12 oz.)
1 Tbsp. paprika
1 Tbsp. chopped canned green chili peppers
1 Tbsp. chili powder
1 Tbsp. prepared mustard
1/2 Tsp. dried basil -- crushed
1/2 Tsp. dried oregano -- crushed
2 C. shredded sharp Cheddar cheese
In a Dutch oven or large kettle cook onions and green
pepper in hot cooking oil until tender but not brown. Stir in
all three kinds of beans, chicken broth, beer, paprika, chili
powder, mustard, chili peppers, basil and oregano. Bring
mixture to boiling. Reduce heat. Cover and simmer for 1 hour,
stirring occasionally. (Cool and chill the soup if you are
planning to reheat.) Top each serving with croutons and shredded cheese. To reh
eat the chilled soup, place in large kettle;
cover and bring to boiling for 45 minutes, stirring a bit.
