Texas Two-Bean Soup

• 2 cups chopped onions
• 6 garlic cloves, minced or pressed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 cup diced celery
• 2 cups chopped red and green bell peppers
• 1 small fresh chili, minced (seeds removed for a milder “hot”)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 teaspoons ground cumin
• 1/2 teaspoon ground black pepper
• 2 cups water
• 1 14.5-ounce can chopped tomatoes, undrained
• 1 15.5-ounce can black-eyed peas, drained
• 1 15.5-ounce can pinto, red kidney or black beans, drained
• 1/4 cup barbecue sauce
• salt to taste

1. In a soup pot, combine the onions and garlic with the oil and salt. Cover and cook on medium heat for 8 to 10 minutes, until the onions are soft and translucent, stirring occasionally. Add the celery, bell peppers, chili, oregano, thyme, cumin and black pepper, and sauté for 10 minutes, stirring often.
2. Add the water and tomatoes, cover and simmer until the vegetables are tender, 10 to 15 minutes. Add the black-eyed peas, the beans and barbecue sauce. Mix well, cover, and simmer gently for 10 minutes. Add salt to taste.
3. Optionally, garnish with tortilla chips and/or top with grated cheese or sour cream.