Spicy Bean Soup

• 1 Tbsp. vegetable oil
• 1/2 c. chopped green pepper
• 1/2 c. chopped onion
• 1 (10 3/4 oz.) can Campbell's condensed tomato soup
• 1 (19 oz.) can chickpeas (garbanzo beans), drained
• 1 (16 oz.) can black beans, drained
• 1 soup can water
• 1 tsp. Worcestershire sauce
• 1/8 tsp. hot pepper sauce
• 1 c. shredded Cheddar or Monterey Jack cheese (4 oz.)

1. In a 3-quart saucepan over medium heat in hot oil:
2. Cook green pepper and onion for 5 minutes, stirring occasionally; stir in soup, chickpeas, beans, water, Worcestershire sauce and hot pepper sauce.
3. Heat to boiling.
4. Reduce heat to low.
5. Cover; simmer 5 minutes, stirring occasionally.
6. Serve topped with cheese.
7. Make 6 cups or 4 servings.

vegetable oil, green pepper, onion, campbells condensed, chickpeas, black beans, water, worcestershire sauce, hot pepper sauce, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811139 (may not work)