1 tbsp. olive oil
½tsp. crushed red pepper
2 cloves garlic, minced
6 cups chicken broth
1 (28 oz.) can diced tomatoes
1 (15 oz.) can kidney beans
1 (15 oz.) can black beans
1 (15 oz.) can organic pinto beans
1/4 cup sour cream
1/4 cup minced fresh cilantro
Heat oil in a large Dutch oven over medium-high heat. Add garlic and crushed red pepper; sauté 30 seconds. Rinse and drain beans. Add broth and next four ingredients. Cover and cook 10 minutes, stirring occasionally. Ladle soup into bowls. Garnish with sour cream and cilantro, if desired.
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