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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This soup is one of my favorite fast dishes on a cold winter day. My husband and I like to eat this soup out of mugs in front of the fireplace.Mary Ann Morgan, Cedartown, Georgia Ingredients:
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained |
4 cups water |
2 cans (15-1/2 ounces each) hominy, rinsed and drained |
1 package (16 ounces) frozen shoepeg corn |
1 can (15 ounces) crushed or diced tomatoes, undrained |
1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 tablespoon dried cilantro flakes |
1 tablespoon dried parsley flakes |
1 teaspoon ground cumin |
2 bay leaves |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a Dutch oven or soup kettle, combine the first 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard bay leaves. Sprinkle with cheese. Yield: 12 servings (4 quarts).
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