EASY soup*

I have been getting emails asking for recipes so instead of posting my weekly menu, today I'm going to post what is perhaps the easiest soup recipe I have ever made. I got the recipe from http://www.vegetariantimes.com/ but made a few changes. If you can use a can opener then you can make this soup. There is no chopping, measuring or pureeing involved. You don't even add spices. Each serving packs a whopping 19 grams of protein. It makes a huge batch so it's perfect for this time of year. You can bring it to a potluck or share it with a neighbor. It's a spicy soup so if you need to mellow it out, just add a dollop of sour cream or cut back the enchilada sauce and use a little vegetable broth instead. But I think it is perfect just the way it is. I serve it with slices of fresh avocado on top and crusty french bread.

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green chili and pumpkin soup

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1 can black beans

1 can kidney beans

1 can garbanzo beans

1 28 oz can cut tomatoes w/juice

1 30 oz can green enchilada sauce

1 15 oz can unsweetened pumpkin

s & p

  combine rinsed beans with the rest of the ingredients and heat through.

*no animals were harmed making this soup