Chili Bean Soup
|Onion||1 , chopped|
|Stalk celery||1 , thinly sliced|
|Jalapeno pepper||1 , seeded and minced (Wear Plastic Gloves When Handling)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||1 Tablespoon|
|Cooked beans||6 Cup (96 tbs) (With Liquid)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Super salsa||1⁄2 Cup (8 tbs)|
|Smoked turkey/Lean ham||2 Ounce, diced|
|Chili powder||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
In a 3-quart casserole, combine the onions, celery, jalapenos, garlic, and oil.
Cover with wax paper and microwave on high for 5 minutes, or until the onions are translucent.
Add the beans with their liquid, stock, salsa, turkey or ham, chili powder, cumin, and oregano.
Cover with a lid and microwave on high for 5 minutes.
Stir, cover, and microwave on high for 5 to 10 minutes, or until all of the ingredients are hot.