THREE BEAN SOUP

This recipe makes a hearty soup and is easy to throw together. I like to use 4 cups of homemade pinto beans with broth in place of the canned pinto beans.

1. Brown and drain:

1 lb. ground buffalo, venison or turkey

2. In a large pot, combine and heat over medium-high heat:

1 (15-oz) can red kidney beans with broth

1 (15-oz) can black beans with broth

2 (16-oz) cans pinto beans with broth

1 (15.5-oz) can petite-cut tomatoes with juice

2 cups frozen corn

2 tsp Mrs. Dash’s garlic seasoning

1½ tsp chili powder

1 tsp curry

Salt and pepper to taste

Browned ground meat

3. Meanwhile, in skillet heat 1 Tbsp olive oil over medium-high heat and sauté:

1 red bell pepper, diced

1 small white onion, diced

2 garlic cloves, minced

4. Add sautéed vegetables to soup mixture; reduce heat and let simmer for at least 30 minutes (this soup can be simmered for a longer period of time, but you may need to add water)

5. Just before serving, stir in:

         4 green onions, sliced

6. Serves 6-8 people.