Santa Fe Beans and Corn
I am, in the habit, of throwing out anything that has been around for a while while hubby moans and groans. I am afraid to take chances with our health. This did not appear to pose a threat so I bravely carried on. I decided not to make soup but a bean dish.
Santa Fe Beans and Corn (adapted from Bean Cuisine)
2 tbsp olive oil
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 teaspoon garlic, minced
1 14.5oz cans vegetable broth
1 14.5oz can tomatoes, diced
2 cups corn
In a large stock pot, saute vegetables & garlic in olive oil.
Add water, wine, vegetable broth, beans, spice packet contents, tomatoes, corn and chicken.
Bring to a boil, simmer, covered, for 2 1/2 to 3 hours or until beans are tender.
Eat and enjoy.