1 lg. onion, chopped
2 tbsp. vegetable oil
1 green pepper, chopped
1 can (16 oz.) kidney beans, drained & rinsed
1 can (15 oz.) pinto beans, drained
1 can (15 oz.) black beans, drained
2 cans (14 1/2 oz. each) stewed tomatoes
1/2 tsp. salt
1 c. chicken broth
1 c. picante sauce
1 tsp. ground cumin

Cook onion in oil in large saucepan or Dutch oven until onion is tender but not brown. Add remaining ingredients; bring to a boil. Reduce heat; simmer 10 minutes. Ladle into soup bowls; garnish with cheese, cilantro, green onions as desired.