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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Belly-warming soup for when the weather startes getting cooler. Ingredients:
2 tablespoons oil |
2 medium potatoes, diced |
1 medium onion, diced |
1 tablespoon chili powder |
1 (16 ounce) can red kidney beans, drained and rinsed |
1 (15 1/4 ounce) can corn, drained |
1 (14 ounce) can beef broth, vegetable broth or 1 (14 ounce) can chicken broth |
1 1/2 teaspoons tabasco sauce (or more to taste) |
salt (to taste) |
Directions:
1. Heat oil in a large soup pot over medium heat.
2. Add potatoes and onion. Saute about 5 minutes.
3. Add chili powder. Cook, stirring frequently, 1 minute.
4. Stir in beans, corn, broth and Tabasco.
5. Heat to boiling.
6. Reduce hat to low; cover and simmer 15 to 20 minutss, stirring occasionally, until potatoes are tender.
7. Add salt to taste.
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