Easy 3-Bean Tomato Soup
2 large cans kidney beans
1 small can black beans
1 small can red or pinto beans
1.5 cups frozen corn (or one can)
1 medium onion
2 cans diced tomatoes
3 cans tomato sauce (or 2 large cans)
3 Tablespoons vegetable oil
1 Tablespoons cumin
1 Tablespoons chili powder
1 Tablespoons garlic powder
salt and pepper to taste, 1 squirt lime juice
Optional: 12 mushrooms, quartered/1 green pepper chopped
Optional: sliced olives and veggie burger crumbles
Heat a large soup pot with vegetable oil. Add onions (and optional mushrooms, green peppers and veggie crumbles); saute until golden brown.
Add cans of beans, tomatoes, tomato sauce and corn. Bring to a boil then reduce heat to low.
Add spices (and optional sliced olives). Simmer 45 minutes to 1 hour (the longer, the better).
Salt and pepper to taste. Goes well with fry bread!