curry 4-bean soup

recipe.txt

I got the recipe from a transplanted Texan running
a bed and breafast.

It's the most canned foods I use in anything I cook.
But it’s excellent. It’s probably loaded w/ sodium which
is why I'm trying to make a version from scratch. 

The spices are an approximation.

1 can Progresso Lentil soup
1 can Goya pink beans.
1 can Goya kidney beans.
1 can Goya pinto beans
1TB Whole Foods 365 chili powder
2tsp some other spicier chili powder (optional)
1TB Spicy Indian curry powder
2tsp Ground cumin
Water or chicken stock (enough to cover beans + a bit)

Oil in the bottom of the pan; toast spices for a bit.
(Sometimes I’ll throw in garlic & onion here)
Dump in your beans, lentil soup & stock.
Cook until hot enough to eat.

I’ll add random veggies sometimes; diced potatoes, cabbage, chard.i