Ingredients
1 Tbsp cooking oil
1 large (sweet) onion, diced
1 orange sweet bell pepper, diced
4 celery stalks, sliced and diced
2 tsp garlic, minced
1 tsp dried oregano
1 tsp cumin
14oz chicken broth/stock (1 small can)
½-¾ cup mild or medium salsa
1-48oz jar of Great Northern Beans
(optional) 1-14oz can of pinto beans
Directions
Pour oil in the bottom of a stock pot and add the onion, bell pepper, celery, oregano and cumin. Cook on medium heat and sauté until onions begin to look translucent and spices have blended. When the onions look translucent/golden, add the great northern (and pinto) beans, the broth/stock and the salsa. Give the pot a good stir to distribute the ingredients, and turn the heat up to medium-high until the mix starts to boil. Then cover, turn the heat down slightly to a healthy simmer level, and set the timer for one hour, give or take a half hour. Whenever the soup is the consistency you like, take it off the heat and let cool, uncovered, to thicken up slightly. I like mine to be a thickened soup-like texture, but Weston likes a heavier, chili texture - so we Rock-Paper-Scissored for the final result. I won.
