Using canned broth makes this hearty soup fairly quick and it tastes like it was made from scratch.
4 cups chicken broth
4 carrots, peeled diced
3 onions, diced
1 tablespoon olive oil
4 celery ribs, chopped
4 cloves garlic, finely crushed
1 turnip, peeled and diced
2 (15-ounce) cans pinto beans, drained and rinsed
1 teaspoon chopped fresh cilantro
1 teaspoon crushed dried tarragon
1/2 teaspoon ground cumin
1/8 teaspoon hot pepper sauce
Heat chicken broth in a large saucepan or Dutch oven.
Meanwhile, in a skillet, sauté onions and carrots in olive oil. Add to chicken broth with celery ribs, garlic cloves, turnip, pinto beans, cilantro, tarragon and cumin. Season with liquid hot pepper sauce; simmer for 1 hour. Serve hot.
Makes 4 servings.