Ingredients
1 large onion, chopped2 cans (14-1/2 ounces each) chicken broth2 garlic cloves, minced3 tablespoons chili powder1-1/2 teaspoons ground cumin1/2 teaspoon dried oregano1 pound carrots, sliced1 pound red potatoes, cubed2 cans (14-1/2 ounces each) diced tomatoes1 can (15 ounces) black beans, rinsed and drained1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2-1/2 cups water
Preparation
In a Dutch oven or soup kettle, simmer onion in broth for 5 minutes. Add next six ingredients; bring to a boil. Reduce heat. Cover; simmer 10 minutes. Add remaining ingredients. Cover; simmer 20 minutes.
