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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This quick soup is healthy too! It's vegetarian as it stands, but you could add leftover cooked ham to make it more hearty. Ingredients:
1 (14 ounce) can vegetarian baked beans, in tomato sauce |
1 (19 ounce) can stewed tomatoes |
1 (12 ounce) can canned corn niblets (undrained) |
1 cup water |
5 teaspoons chili powder |
1/2 teaspoon dried oregano |
1/4 teaspoon ground cumin |
1/4 teaspoon cayenne (use less if you wish) |
2 green onions, sliced thin |
1/2 cup sour cream (substitute plain yogurt, if you wish) |
Directions:
1. In a saucepan, combine beans, tomatoes, corn, water and all spices.
2. Bring to a boil, reduce heat to a simmer, and let bubble for about 10 minutes, stirring occasionally.
3. Taste, add salt and pepper if you wish, or any additional seasonings.
4. Spoon soup into serving bowls, top with a spoonful of sour cream, and sprinkle some green onions over sour cream.
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