Corn And Kidney Bean Soup

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 2 (15 ounce) cans red kidney beans, drained and rinsed
• 1 (10 ounce) package frozen corn kernels, thawed and drained
• 1 tablespoon vegetable oil
• 1 small green bell peppers (about 1/2 cup) or 1 small red bell pepper, cored, seeded, and chopped (about 1/2 cup)
• 1/4 cup finely chopped yellow onion
• 1 large garlic clove, finely chopped
• 1 (28 ounce) can diced tomatoes, drained
• 1 3/4 cups beef stock
• 1 1/2 cups tomato juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 4 ounces shredded cheddar cheese (about 1 cup)
• tortilla chips (optional) or warm flour tortilla (optional)

Recipe

• 1 in a 6-quart dutch oven, heat the oil over moderate heat for 1 minute. add the bell pepper, onion, and garlic and saute for 5 minutes, or until the onion is translucent. add the beans, tomatoes, stock, tomato juice, and corn. stir in the chili powder and cumin.
• 2 bring the soup to a boil over high heat. reduce the heat to low and cook, uncovered, stirring occasionally, for 15 minutes.
• 3 ladle soup into individual soup bowls and sprinkle each with some of the cheese. serve immediately with tortilla chips or warm flour tortillas, if desired.