7 years ago1,000+ Views
Ingredients: 1 tablespoon olive oil 2 cups chopped onion 3 garlic cloves, minced 4 cups water, divided 2 tablespoons sugar 2 tablespoons chili powder 2 tablespoons Worcestershire sauce 2 (14.5-ounce) cans diced tomatoes, undrained 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can kidney beans, rinsed and drained 1 (16-ounce) can cannelloni beans or other white beans, rinsed and drained 1 (6-ounce) can tomato paste 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional) How to make: 1. Heat oil in a large Dutch oven over medium-high heat. 2. Add onion and garlic; sauté 3 minutes or until tender. 3. Add 3 cups water and next 8 ingredients (through cannelloni beans), stirring to combine. 4. Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. 5. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. 6. Ladle soup into bowls. Top with cheese, if desired. Source: