Ingredients:
- 2 cups cooked white corn
- 3 cans (15 oz) kidney beans, drained
- 2 cans (14 oz) diced tomatoes
- 2 cups tomato juice
- ¼ cup olive oil
- 3 onions, diced
- ¼ cup cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 medium bell peppers, diced
- 1 tablespoon ground cumin
- 1 tablespoon basil
- 1 tablespoon chili powder
- 1 tablespoon salt
- Black pepper & Cayenne pepper to taste
Directions:
- Heat olive oil in a medium skillet. Add onion, half the garlic, carrot, celery, and seasonings. Sauté over medium heat about 5 minutes, add bell pepper and sauté until all are tender.
- In a soup pan heat the tomato juice and tomatoes. Simmer over low heat 15 minutes. Stir in corn, vegetables, beans and remaining garlic. Cook for 15 minutes. Serves 12.
