NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Prepare soup with water as directed.|
|2. Sauté beans, jalapeño peppers, chili powder and cumin in oil for about 5 minutes or until beans are well coated and fragrant.|
|3. Stir bean mixture and barbecue sauce into soup; bring to simmer. Cook for about 5 minutes or until heated through.|
- For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 2 tbsp (30 mL) shredded cheddar and 2 tsp (10 mL) green onions.