Corn And Kidney Bean Soup

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From family favorites cookbooks by readers digest, c. 1993. great for a cold day!!

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Steps

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In a 6-quart dutch oven , heat the oil over moderate heat for 1 minute.

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Add the bell pepper , onion , and garlic and saute for 5 minutes , or until the onion is translucent.

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Add the beans , tomatoes , stock , tomato juice , and corn.

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Stir in the chili powder and cumin.

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Bring the soup to a boil over high heat.

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Reduce the heat to low and cook , uncovered , stirring occasionally , for 15 minutes.

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Ladle soup into individual soup bowls and sprinkle each with some of the cheese.

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Serve immediately with tortilla chips or warm flour tortillas , if desired.

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Ingredients

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red kidney beans, frozen corn kernels, vegetable oil, green bell peppers, yellow onion, garlic clove, diced tomatoes, beef stock, tomato juice, chili powder, ground cumin, cheddar cheese, tortilla chips