mexican bean soup

Name: Mexican Bean Soup
Cuisine: Southwestern
Ingredients: 3/4 cup(s) onion, chopped; 3/4 cup(s) green bell pepper, finely chopped; 1 clove(s) garlic, minced; 1 tablespoon(s) oil; 2 1/2 cup(s) tomato juice; 14 1/2 ounce(s) canned pureed tomtoes; 2 cup(s) whole kernnel corn; 16 ounce(s) canned kidney beans, drained & rinsed; 1 tablespoon(s) chili powder; 1 teaspoon(s) ground cumin; 1 teaspoon(s) sugar; - salt and pepper, to taste

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Recipe by

Cathy Gillespie

@circlemoon8

ARIZONA CITY, AZ

Ground or shredded beef can be added to this, for a twist. I would top with a dollop of sour cream and sprinkle with shredded cheese.

method Stove Top

Ingredients For mexican bean soup

3/4 c

onion, chopped
3/4 c

green bell pepper, finely chopped
1 clove

garlic, minced
1 Tbsp

oil
2 1/2 c

tomato juice
14 1/2 oz

canned pureed tomtoes
2 c

whole kernnel corn
16 oz

canned kidney beans, drained & rinsed
1 Tbsp

chili powder
1 tsp

ground cumin
1 tsp

sugar
salt and pepper, to taste

How To Make mexican bean soup

1
Sauté onion, bell pepper and garlic in oil until tender, 5 minutes. Add remaining ingredients, except for the salt and pepper. Bring to boil; reduce heat & simmer, covered 20-25 minutes. Season with salt and pepper.
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mexican bean soup

Ingredients For mexican bean soup

How To Make mexican bean soup

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