Spicy Three Bean Soup

 

Needed to use up some Covid canned goods. This is a recipe I created during Covid. Easy and spicy. Several different versions but this one has two cans red beans, two cans black beans, drained and rinsed. One can pinto beans. Not drained. Two cans Rotel tomatoes. Two chipotle peppers in adobo sauce, chopped. One little can of peppers will make three things of soup. I freeze the rest. One big onion, three cloves garlic, cayenne pepper, red pepper flakes, black pepper, salt. One tablespoon chili powder. One tablespoon cumin. Chicken broth and water. 

Cook the onions and garlic for a few minutes and then add the chipotle peppers for a couple minutes more. Add Rotel tomatoes and simmer for a few minutes. Add the beans, chicken broth, chili powder, cumin, all the seasoning, bay leaf. Simmer for about an hour to an hour and a half. That's it. I eat it with rice as filler with Extra Toasty Cheez-Its. Also good with a toasted taco shell broken up in it.

After one hour.

Made a little over 14 cups.