Ranch Bean Soup With Sour Cream
|Vegetable oil||1 Teaspoon|
|Chopped onion||1⁄4 Cup (4 tbs), diced|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Diced carrot||1⁄4 Cup (4 tbs)|
|Mixed vegetable juice||1 Cup (16 tbs) (Made Spicy)|
|Canned pink beans||6 Ounce, rinsed, drained|
|Canned italian tomatoes||1⁄2 Cup (8 tbs), drained|
|Barbecue sauce||2 Tablespoon|
|Sour cream||2 Tablespoon|
|6 inch corn tortillas||2 , lightly toasted, each cut into 6 wedges|
1. In 3-quart nonstick saucepan heat oil; add onion, pepper, and carrot and cook over medium-high heat, stirring frequently, until onion is tender, 1 to 2 minutes.
2. Add 1 cup water, the juice, beans, tomatoes, and barbecue sauce and stir to combine. Reduce heat to low and let simmer, stirring occasionally, until carrot is tender, 15 to 20 minutes.
3. To serve, ladle soup into 2 soup bowls and top each with 1 tablespoon sour cream; serve each portion with 6 tortilla wedges.