Corn and Kidney Bean Soup |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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From Family Favorites Cookbooks by Readers Digest, c. 1993. Great for a cold day! Ingredients:
2 (15 ounce) cans red kidney beans, drained and rinsed |
1 (10 ounce) package frozen corn kernels, thawed and drained |
1 tablespoon vegetable oil |
1 small green bell peppers (about 1/2 cup) or 1 small red bell pepper, cored, seeded, and chopped (about 1/2 cup) |
1/4 cup finely chopped yellow onion |
1 large garlic clove, finely chopped |
1 (28 ounce) can diced tomatoes, drained |
1 3/4 cups beef stock |
1 1/2 cups tomato juice |
1 tablespoon chili powder |
1 teaspoon ground cumin |
4 ounces shredded cheddar cheese (about 1 cup) |
tortilla chips (optional) or warm flour tortilla (optional) |
Directions:
1. 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.
2. Bring the soup to a boil over high heat. Reduce the heat to low and cook, uncovered, stirring occasionally, for 15 minutes.
3. 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.
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