Corn and Kidney Bean Soup
From Family Favorites Cookbooks by Readers Digest, c. 1993. Great for a cold day!
INGREDIENTS
Nutrition- 2
- 1
- 1tablespoon vegetable oil
- 1small green bell peppers (about 1/2 cup) or 1 small red bell pepper, cored, seeded, and chopped (about 1/2 cup)
- 1⁄4cup finely chopped yellow onion
- 1
- 1
- 1 3⁄4cups beef stock
- 1 1⁄2cups tomato juice
- 1tablespoon chili powder
- 1teaspoon ground cumin
- 4
-
DIRECTIONS
- In a 6-quart Dutch oven, heat the oil over moderate heat for 1 minute. Add the bell pepper, onion, and garlic and saute for 5 minutes, or until the onion is translucent. Add the beans, tomatoes, stock, tomato juice, and corn. Stir in the chili powder and cumin.
- Bring the soup to a boil over high heat. Reduce the heat to low and cook, uncovered, stirring occasionally, for 15 minutes.
- Ladle soup into individual soup bowls and sprinkle each with some of the cheese. Serve immediately with tortilla chips or warm flour tortillas, if desired.