1 medium onion, sliced thin
1/2 C. diced celery
1/2 C. diced carrots
2 1/2 C. water
1 C. tomato sauce
3/4 tsp. chili powder, mild
1/4 tsp. chili powder, hot
1 16-ounce can red kidney beans, rinsed and drained
In a large saucepan, heat 1 tsp. oil. Add onion, celery and carrots
and
sauté, stirring often. Be careful not to burn veggies. Add water,
tomato
sauce and chili powders. Simmer soup, uncovered, for about 20
minutes
until soup starts to thicken. Stir in beans and heat until
thoroughly
hot. Serve with ready-made tortilla chips sprinkled on top. |
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