Serves: 8 |
Prep Time: 20 minutes |
Cook Time: 1 hour
Ingredients
- 3 Tbsp Eden Extra Virgin Olive Oil
- 2 cups chopped onions
- 15 ounces Eden Chili Beans, do not drain
- 15 ounces Eden Spicy Pinto Beans, do not drain
- 15 ounces Eden Pinto Beans, do not drain
- 28 ounces canned organic whole tomatoes, in juice, do not drain, chopped
- 1 cup water, optional, see directions
- 1 cup chopped green bell peppers
- 1 cup chopped red bell peppers
- 1 cup fresh or frozen sweet corn
- 1 Tbsp minced jalapeno pepper
- 1 tsp Eden Sea Salt, or to taste
- 1 Tbsp Eden Shoyu Soy Sauce
- 1 to1 1/2 cups cooked, leftover bulgur or any Eden Quinoa
Directions
Heat oil in a heavy soup pot. Sauté the onions 5 to 7 minutes or until translucent. Add all remaining ingredients except the cooked bulgur. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes to 1 hour. Add the bulgur or quinoa. Adjust the seasoning if needed and cook another 10 to 15 minutes. If you desire more heat, a few drops of hot sauce can be added before serving.
Nutritional Information
Per serving - 200 calories, 5 g fat (23% calories from fat), 9 g protein, 32 g carbohydrate, 9 g fiber, 0 mg cholesterol, 426 mg sodium