Ingredients

• 1 tbs vegetable oil
• 2 medium onions, chopped
• salt
• pepper
• dash of chili powder
• dash of cumin
• 1 tsp dried thyme
• 2 15-oz cans cannellini beans (white), rinsed and drained
• 1 15-oz can kidney beans, rinsed and drained
• 1 15-oz can pinto beans, rinsed and drained
• 4 cups chicken broth
• 3/4 cup grated cheddar cheese
• 1/4 cup finely chopped scallions

Directions

1. In a large pot, heat oil over medium-high heat. Add onions; cook 5 minutes, stirring occasionally.

2. Stir in salt, pepper, chili powder, cumin and thyme; cook 1 minute.

3. Add beans, stir well and cook 1 minute.

4. Raise heat to high and add broth.

5. Bring to a boil, reduce heat to low, cover and let cook 10 minutes.

6. Working in batches, puree soup until smooth and thick.

7. Simmer over low heat.

8. Serve hot, sprinkled with cheese and scallions.

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