Southwest Chili Soup

Ingredients:

1. Onions     - 1 large; chopped
2. Tomatoes - 2 large; chopped
3. Green chilies - 5; chopped finely
4. Red kidney beans - 1/2 cup (or 1 can)
5. Great northern beans - 1/2 cup (or 1 can)
6. Red chili powder - 1 tablespoon
7. Cumin powder -  1 tablespoon
8. Vegetable broth - about 3 cups (more or less depending on preferred consistency)
9. Salt  - to taste
10. Coriander leaves - for garnish

Note1: If not using canned, soak red kidney beans and great northern beans for about 6 hours. Pressure cook with salt for 2 whistles. Do not overcook and mash the beans.


Method:

1. In a saucepan heat olive oil and saute the onions till they become transparent.
2. Add in the tomatoes, green chilies, red chili powder, cumin powder, salt and fry for a minute.
3. Add in the vegetable broth and bring to boil.
4. Add in the red kidney and northern beans.
5. Close the pan and simmer for 15 minutes.
6. Garnish with chopped coriander leaves.

Note2: Seitan (soy meat substitute) can be added for extra protein.