Ingredients
- 2 onions (sliced)
- 2 cans kidney beans (red)
- 2 cans garbanzo beans
- 2 cans chicken broth
- 2 cans beer
- 1 green pepper in (cut)
- 230 gr sharp cheddar cheese (shredded)
- 16 ml prepared mustard
- 16 ml cooking oil
- 8 gr green chili peppers (chopped canned)
- 8 gr chili powder
- 7 gr paprika
- 1 gr oregano (dried crushed)
- 1 gr basil (dried crushed)
- 1 package refried beans
In a Dutch oven or large kettle cook onions and green pepper in hot cooking oil until tender but not brown. Stir in all three kinds of beans, chicken broth, beer, paprika, chili powder, mustard, chili peppers, basil and oregano. Bring mixture to boiling. Reduce heat. Cover and simmer for 1 hour, stirring occasionally. (Cool and chill the soup if you are planning to reheat.) Top each serving with croutons and shredded cheese. To reh eat the chilled soup, place in large kettle; cover and bring to boiling for 45 minutes, stirring a bit.
