Ingredients
Scale
- 1/4 cup olive oil
- 2 large onions (finely chopped)
- Kosher salt and black pepper
- 4 cloves garlic (chopped)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 ounces tomato paste
- One 15 ounce can kidney beans (drained)
- One 15 ounce can black beans (drained)
- One 15 ounce can pinto beans (drained)
- One 15 ounce can garbanzo beans (drained)
- One 28 ounce can diced tomatoes
- 2 teaspoons Worcestershire sauce
- 6 cups vegetable broth
- 2 cups canned (drained or frozen corn)
Instructions
- 1) In a Dutch oven over medium heat, cook the onion until soft with 2 tablespoons olive oil and a pinch of kosher salt and freshly ground pepper, about 3 minutes. Mix in the remaining 2 tablespoons of olive oil along with the garlic, cumin, coriander and tomato paste. Cook until the spices and tomato paste toast, 1 to 2 minutes.
- 2) Then add the kidney beans, black beans, pinto beans, garbanzo beans, diced tomatoes, Worcestershire, vegetable broth and corn along with a tablespoon of kosher salt. Bring to a simmer and let cook for one hour. Garnish as desired and serve.
