mexican bean soup
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.
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prep time
cook time
method
Stove Top
yield
Ingredients
- 3/4 cup onion, chopped
- 3/4 cup green bell pepper, finely chopped
- 1 clove garlic, minced
- 1 tablespoon oil
- 2 1/2 cups tomato juice
- 14 1/2 ounces canned pureed tomtoes
- 2 cups whole kernnel corn
- 16 ounces canned kidney beans, drained & rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- - salt and pepper, to taste
How To Make mexican bean soup
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Step 1Sauté 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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