"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Corn and Bean Soup Recipe

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This recipe for Mexican Corn and Bean Soup, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wren McLaughlin
Added: Saturday, June 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, diced
3 cloves garlic, minced
1 15 oz. can diced tomatoes
1 15 oz. can kidney beans (drained)
1 24 oz. can vegetable juice
3 tsp. chili powder
1 tsp. sugar
2 tsp. cumin
1/2 tsp. black pepper
1 lb frozen corn

Directions:
Directions:
Saute onion and garlic in a little oil, add diced tomatoes, kidney beans and vegetable juice to pot and heat. In small bowl mix spices and add hot water to make paste like consistency. Add to pot with frozen corn and cook for 1-2 hours. Serve with corn bread.

 

 

 

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