Sunday, October 21, 2012

Recipe VI: Mexican Corn and Bean Soup


Mexican Corn and Bean Soup




Ingredients

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Olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 can (15 oz.) diced tomatoes, or equal amount fresh tomatoes and juice
2 cans (15 oz. each) red kidney beans, drained
1 can (24 oz.) V-8 Juice
3 teaspoons chili powder
1 teaspoon sugar
½ tsp. black pepper
1 teaspoon cumin
Hot water as needed
1 bag (1 lb.) frozen corn
Sour cream and tortilla chips for garnish

Directions

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In a large pot, sauté in a little olive oil the onion and garlic.  Add diced tomatoes or fresh tomatoes and juice, kidney beans, and V-8 juice.  Heat to slow boil. Meanwhile, in a small bowl, mix together the chili powder, sugar, pepper and cumin.  Add enough hot water to bring mixture to a paste-like consistency.  Stir into tomato and bean mixture.  Heat to slow boil, reduce heat, and simmer about 20 minutes.  Add the frozen corn and heat just until hot.  Ladle into bowls and garnish with sour cream and tortilla chips.

Photo from csmonitor.com

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