Yummy, yum, yum.. I like to add a wee bit of sugar to my sauce. Just a teaspoon or two. It takes the acidic taste out of the tomato sauce.. Then a sprinkle it with finely shredded cheddar across the top when you serve it.. Or Parmesan..

Ingredients:

1 onion, chopped

½ teaspoon black pepper

1 ½ teaspoons salt

2 teaspoons ground cumin

15 oz. can chopped tomatoes

2 tablespoons diced green chilies

15 oz. can pinto beans, drained and rinsed

15 oz. can kidney beans, drained and rinsed

5 cups water

3 tablespoons sour cream

In a medium saucepan combine all ingredients with water, except for cilantro and sour cream.

Bring to a boil and simmer gently for 1 hour, until broth is creamy and beans are tender.

Remove from heat and add sour cream.

Serves: 4-6

Total cooking time: 1 hour 10 minutes - See more at: http://www.naturalblaze.com/2014/10/fall-chili-bean-soup-vegetarian.html#sthash.S2SvtFDJ.dpuf