Texas Two Bean Soup

Name: Texas Two Bean Soup
Ingredients: 2 cups onions, chopped; 6 garlic cloves, minced; 2 tablespoons olive oil; 1/2 teaspoon salt; 1 cup celery, diced; 1 cup red bell pepper, chopped; 1 cup green bell pepper, chopped; 1 small fresh chili pepper; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 2 teaspoons ground cumin; 1/2 teaspoon ground black pepper; 2 cups water; 1 (14 1/2 ounce) can tomatoes, chopped and undrained; 1 (15 1/2 ounce) can black-eyed peas, drained or 1 1/2 cups cooked black-eyed peas; 1 (15 1/2 ounce) can black beans or 1 1/2 cups cooked beans; 1/4 cup barbecue sauce; salt; crushed tortilla chips; sour cream (optional)

20 ingredients

8 steps

Ingredients

2 cups onions, chopped
6 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon salt
1 cup celery, diced
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 small fresh chili pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
2 cups water
1 (14 1/2 ounce) can tomatoes, chopped and undrained
1 (15 1/2 ounce) can black-eyed peas, drained or 1 1/2 cups cooked black-eyed peas
1 (15 1/2 ounce) can black beans or 1 1/2 cups cooked beans
1/4 cup barbecue sauce
salt
crushed tortilla chips
sour cream (optional)

Directions

1

In a soup pot, combine the onions and garlic with the oil and salt.
2

Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
3

Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
4

Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
5

Add the black-eyed peas, your choice of beans, and the barbecue sauce.
6

Mix well, cover and simmer for 10 minutes.
7

Add salt to taste.
8

Garnish with crushed tortilla chips and sour cream on top if desired.