Pinto and Black Bean Soup with Fire-Roasted Tomatoes.
I have been completely swamped as of late. My schedule puts me on campus early in the morning and I often do not leave campus until late at night. During these hectic times, making a good meal is fairly difficult. Luckily, with a few canned items, a nice, filling soup can be created in a short amount of time.
1 can Fire-roasted Tomatoes
1 can Pinto Beans, drained
1 can Black Beans, drained
4 cups Vegetable Stock
1 cup Water
1 Tbsp Cumin
3/4 Tbsp Chili Powder
3 Tsp Dried Oregano
2 Tsp Dried Thyme
1/4 Tsp Cayenne Pepper
Salt and Pepper, to taste
Add all ingredients over medium high heat.
Bring to a boil.
Reduce heat to a simmer for 10-15 minutes to let the flavors meld, and serve.
Optional Preparation for when time is less of an issue.
1 Onion, chopped or onion powder, to taste.
2 cloves garlic minced, or garlic powder, to taste.
1 Chili Pepper, chopped.
Heat 2 Tbsp oil over medium-low heat.
When hot, add onion and cook until clear.
Add the garlic, cook until fragrant.
Add the chili pepper, cooking for a minute or so.
Continue by following the quick preparation steps above.