Black and Pinto Bean Soup

Black and Pinto Bean Soup

Ingredients:
1 medium green bell pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive or canola oil
1 (14 1/2 ounce) can chicken broth
1/2 teaspoon cumin
1 (15 ounce) can black beans, drained
1 (15 ounce) can pinto beans, drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 (10 ounce) package frozen corn, thawed
1 tablespoon red wine vinegar

Directions:
1. In a 2-quart heavy stockpot, sauté green bell pepper, onion, and garlic in oil for 3 minutes.
2. Stir in chicken broth and cumin.
3. Bring mixture to a boil.
4. Reduce heat, cover, and simmer for 15 minutes.
5. Add beans, tomatoes, corn, and vinegar, and heat through, simmering another 15 minutes.

Tip:
To skin tomatoes, remove the stems and score an X on the bottom of each. Drop into boiling water and remove with a slotted spoon as soon as the skin starts to peel. Place immediately into a bowl of ice water for at least 5 minutes, then pull off the skin, using a paring knife for any stubborn bits.