Sante Fe Five-Bean Soup
1 can (15 oz.) black bean drained
1 can (15oz) kidney beans, drained
1 can (15 oz) garbanzo beans, drained
1 can (15oz) red beans, drained
1 can (15oz) navy or white beans, drained
1 can (14 1/2oz) chopped tomatoes
1 can (14oz) chicken broth
¾ cup chunky salsa
2 tsp ground cumin
1 tsp dried red pepper flakes
½ cup sour cream
1 cup chopped onions
Puree black beans in a blender.
In a large pot, stir all the remaining beans, the tomatoes, broth, salsa, cumin, and red pepper flakes. Stir in pureed black beans. Cover and simmer for 10 minutes, stirring occasionally, until hot.
Ladle soup into bowls. Garnish with sour cream and onions. Serve hot