Last Minute Bean Chili Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Suppertime was fast approaching and I made this soup from what I had in my cupboard. My family and I thought it was de-licious! You could use any kinds of beans you want for variety and add as much heat as you can stand! We loved it with the clone of a famous restaurant's cornbread! (If you wanted a heartier soup, you could add meat). Ingredients:
1/2 onion, chopped |
2 cloves garlic, finely chopped |
1 1/2 teaspoons olive oil |
water |
1 can 3 bean mix, drained (whatever beans you like!) |
1 can soybeans, drained |
1 can diced tomato with juice |
1 can tomato soup |
1 can corn kernel, drained |
chili powder, to taste |
salt & freshly ground black pepper |
1 teaspoon sugar, if desired |
grated cheese |
sour cream |
Directions:
1. Add oil to large saucepan.
2. (Or if you prefer, use water).
3. Saute onions and garlic until tender.
4. Add bean medley, soy beans, tomatoes, and soup.
5. Season with chili powder, salt and pepper to taste.
6. (If desired, add sugar) Simmer soup on low, stirring occasionally, for about 15 minutes or so; long enough for the flavors to come through.
7. Stir in corn and heat through.
8. Serve in bowls with grated cheese and dollops of sour cream, with chunks of cornbread on the side!
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