*  Exported from  MasterCook  *
                            Mexican Summer Soup
 Recipe By     : Lynne Neumann
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dishes                      Vegetables
                 Vegetarian                       Soups & Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  cup           kidney beans
      1/3  cup           garbanzo beans
      1/3  cup           black beans
    3      medium        tomatoes -- coarsely chopped
    1      small         onion -- coarsely chopped
    1                    banana pepper -- finely chopped
      1/2  cup           green beans -- fresh
      1/2  cup           zucchini -- cubed
    4      cloves        garlic -- pressed
    1      teaspoon      chili powder
    1      teaspoon      ground cumin
    2                    bay leaves
                         salt and pepper -- to taste
      1/4  cup           red wine
 Wash and soak beans overnight (I cooked mine the next day on low in the slow
 cooker while I was at work) drain & rinse beans before adding to pot.
 
  In a medium saucepan sauté onion and garlic in water until tender.
 
 Add fresh green beans and  banana peppers, continue to sauté for 3 minutes.
 Be sure to keep track of the water so it doesn't dry out.
 
 Just before the water completely dries up add the zucchini and sauté 2
 minutes ( the zucchini should add some moisture to the pot, but if it
 doesn't add more water just to keep from scorching veggies).
 
 Add fresh tomatoes, beans, wine, spices and cook until this thickens and the
 tomatoes have made a nice sauce.
 
 As I am on a restricted salt diet I did not add salt to mine, however, I did
 add some sweetener to the whole batch.  Even without salt this dish was very
 good.  I haven't tried it with salt substitute, so I don't know how it would
 work.  The nutritional rundown on this dish is quite good and it taste good
 too.
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 Enjoy,  Lynne