10-Minute Bean Soup
9 ingredients
6 steps
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 12 teaspoon crushed red pepper flakes
- 6 cups chicken broth
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 14 cup sour cream
- 14 cup fresh cilantro, minced
Directions
-
1Heat oil in a large Dutch oven over medium-high heat.
-
2Add garlic and crushed red pepper; saute 30 seconds.
-
3Add broth and next 4 ingredients.
-
4Cover and cook 10 minutes, stirring occasionally.
-
5Ladel soup into bowls.
-
6Garnish with sour cream and cilantro, if desired.
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