Three Bean Soup

Ingredients:

1 Tbs Veg oil
2 medium onions, chopped
salt and pepper
1 tsp chili powder
1 tsp cumin
1 tsp dried thyme
2 15-oz cans cannellini (white) beans, drained and rinsed
(I use great northern beans – cheaper!)
1 15-oz can kidney beans
1 15-oz can pinto beans
4 c. chicken or vegetable broth
¾ c. grated cheddar cheese
¼ c. finely chopped scallions, optional
hot pepper sauce, optional

In a large pot, heat oil over medium heat.  Add onions, cook 5 minutes, stirring occasionally.  Stir in salt, pepper, chili powder, cumin and thyme; cook 1 minute.  Add beans, stir well, and cook 1 minute.  Raise heat to high; add the broth.  Bring to a boil, reduce heat to low, cover, and let cook 10 minutes.  Working in batches, puree the soup in a food processor or in the pot with an immersion blender until smooth and thick.  Simmer over low heat.  Season to taste.  Serve hot, sprinkled with grated cheese, scallions, and hot pepper sauce if desired.

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