Bean Mix Soup

Serving size: 4

  • 3 (15 oz) cans beans of your choice (red, kidney, black, pinto, white, and/or chickpeas) drained & thoroughly rinsed
  • 1 qt chicken stock
  • 1 tbsp sour cream (per serving)
Cooking Steps:
  1. Combine all beans and chicken stock in a nonstick stock pot and cook over low heat for 15 minutes.
  2. Blend all ingredients in blender until smooth.
  3. Return soup to the pot and simmer for 30 minutes.
  4. Top each serving with a dollop of sour cream.

Excerpted from Healing & Easy Eats: Recipes for Head and Neck Cancer Patients and Survivors (Second Edition), the official cookbook of the Head and Neck Cancer Alliance. Copyright © 2018. Available online now!

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