Ingredients:
2 cups black beans, undrained
2 cups kidney beans, undrained
2 cups garbanzo beans, undrained
2 cups black-eyed peas, undrained
1 (28 ounce) cans chopped tomatoes with juice
30 ounces enchilada sauce, New Mexico-style green chile
1 cup unsweetened canned pumpkin
salt & freshly ground black pepper
Directions:
Spray a large soup pot with nonstick cooking spray. Put beans, tomatoes and all liquid into pot, and heat over medium high, stirring often.
When heated through, reduce heat to medium-low and stir in enchilada sauce and pumpkin.
Heat again, stir in salt and pepper and remove from heat.
Serve in large soup bowls and garnish with sour cream, cheddar or monterey jack cheese, and cilantro.
Servings: 6-8
Time preparation: 5 min.
Time total: 30 min.