Five-Bean Soup

⅔ red bell pepper, diced

½ onion, diced

2 tsp garlic, minced

34 cups chicken broth

1 cup tomato sauce

1 can black beans

1 can cannellini beans

1 can great northern beans

1 can red kidney beans

1 can pinto beans

2 tsp cumin

1 tsp salt

1 tsp pepper

1 tsp paprika

2 tsp garlic powder

1 tsp onion powder

Heat stove-top to medium-high heat.

In a large pot, sauté the diced onions and red pepper until onions are translucent.

Add garlic and sauté together well for about a minute.

Add broth and tomato sauce.

Drain and rinse all beans and add them to the pot.

Mix the pot continually until it slowly begins to bubble on the edges.

Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well-combined and soup is pretty much to a boil.

Top with sour cream and green onions or tortilla chips. Serve warm.