Spicy Five-Bean Soup

No hardship to prepare, no prep to speak of. But quite tasty.

15.5 oz. can Kidney Beans
15.5 oz. can Black Beans
15.5 oz. can Navy Beans or small white beans
15.5 oz. can Garbanzo Beans/Chick Peas
about 1/2 cup frozen cut green beans
(don't ask me why the original recipe specified frozen green beans)
1/4 c. minced onion (I used dehydrated minced to equal that amount)
1/2 tsp. dried basil
4 Tbs. chili powder
1 Tbs. hot sauce
1/4 c. pearled barley
3-1/2 to 4 cups beef broth or stock
12 oz. bottle of beer (if no beer, use more beef stock)

Shredded Mexican Four Cheese Blend for garnish

Drain and rinse the canned beans in a collander. Place them in a deep
pot. Thaw or rinse the frozen cut green beans, too, and add them. Add
the beef broth and beer (if using) and the seasonings and stir well.
Simmer over low heat, partially covered, stirring occasionally until the
liquid is reduced and the barley is cooked through. (The barley serves
as a thickener and hey, I just like barley.) Top your bowl of soup with
a sprinkling of shredded Mexican Four Cheese Blend and let it melt right
in. Delicious!

This is a nice hearty and very filling soup. For me, a large bowl will
be dinner. It would go nicely with some fresh cornmeal muffins or
cornsticks or a slice of cornbread. But I can also picture salad lovers
having some nice mixed greens before enjoying a bowl of this quite
simple mostly made from cans spicy bean soup.

Jill