Santa Fe Fiesta Soup (Veg)

Large can petite diced tomatoes
15.5 ounce cans of:
Black Beans
Navy Beans
Small Dark Red Kidney Beans
Hominy
8 ounce cans of:
no added salt corn
sliced carrots
2 tablespoons of chopped roasted garlic
4 tablespoons of salsa
1 small can diced roasted green chiles
6 tablespoons chopped fresh cilantro

Disclaimer: I usually mix low or no salt added and organic cans of beans and other veggies as available, so the sodium in this recipe is a worst-case scenario. I also use fresh carrots and corn when available, though I have yet to prepare these from scratch.
To prepare these from scratch: use 1 cup of each type of bean, bring to boil, remove from heat, and set to soak overnight. Cook til tender the next day and add other ingredients and cook together until tender if using fresh veggies.
Otherwise, put all the canned ingredients into a large stockpot and bring to a boil, stirring occasionally.
I toss in the cilantro at the end, just long enough to wilt it a little and spread its yumminess throughout the soup.
I find this soup goes with any kind of bread or sandwich.
This is a great soup for batch cooking.

Number of Servings: 16

Recipe submitted by SparkPeople user TRESEDA.