The next time we have a family potluck dinner party, this is what I intend to make. I’m going to put everything together in a crock pot though for easier prep, serving, and storing. I am positive this is a soup that nobody else will think to bring! I was so excited about not only the way the soup tasted, but also how it looked.
Check out what they are saying about this recipe over at Group Recipes:
“This looks so colorful, and I love the combo of ingredients! Nice recipe name, too!”
This was so bright and cheery, not only was it yummy, it also gave us a little boost just by looking at it. So fun!
Ingredients
1 Cup chopped onions
1 Cup chopped red pepper
1 Cup chopped yellow pepper (Large)
1 Cup chopped orange Pepper
1 Cup chopped green pepper
1 Cup chopped celery
1/3 Cup finely chopped jalapeno
2 Cans of S & W (50% Less Sodium) black beans
3 Tablespoons of McCormick’s cumin powder
2 Cups of water
6 Cups (1 Large 49 oz. Can) Low Sodium and fat free Swanson chicken broth.
Garnish:
2 Tablespoons Daisy fat free sour cream
2 Tablespoons LA VICTORIA Thick ‘N Chunky Medium salsa
cilantro (Optional)
Instructions
Sauté onions, various peppers, celery and jalapeno until onions are
translucent, at a medium high heat; about seven minutes.
Add all additional ingredients, EXCEPT Sour Cream, Salsa, and
Cilantro. Stir ingredients throughly and then cover pot and cook on
low to medium low for one to two hours.
Garnish with a dollop of Sour Cream and a dollop of Thick ‘N Chunky Salsa then top with a few sprigs of Cilantro.
Servings: Makes 12 – 1 Cup Servings
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Quick Tip: Cut the recipe in half for a smaller batch.
Thanks again to Group Recipes for this simple and delicious recipe.