Black and White and Red All over Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a quick, not-too-spicy bean soup that is great served with sandwiches or salad for an easy supper. Ingredients:
1 (11 ounce) can white shoepeg corn, drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 1/2 ounce) can chili-style diced tomatoes, undrained |
1 (14 1/2 ounce) can chicken broth |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
Directions:
1. Combine all ingredients in a large suacepan.
2. Cook over medium heat, stirring occasionally, until heated through.
3. Add more heat if desired with jalapenos or hot sauce.
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