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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mexican Corn and Bean Soup Recipe

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This recipe for Mexican Corn and Bean Soup is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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