Dump Soup
Ingredients
- 1 clove garlic finely chopped
- 1 onion chopped
- 1 green bell pepper chopped
- 1 15-16 ounce can of low-sodium black beans with juice
- 1 15-16 ounce can of low-sodium pinto beans with juice
- 1 15-16 ounce can of low-sodium kidney beans with juice
- 1 12 ounce package frozen whole-kernel corn
- 1 10 ounce can Rotel tomatoes with chilies
- 1-2 14.5 ounce cans small-diced tomatoes or fire-roasted tomatoes
- You can add low-sodium vegetable broth if you want the soup to be thinner 2-4 cups
Spices:
- 6 Tablespoons chili powder
- 2 teaspoons paprika
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- Cayenne pepper if needed for increased "heat"
Instructions
- In a large soup kettle, sauté onions in a little water until they begin to soften.
- Add the bell pepper and minced garlic and stir for 2 minutes.
- Empty each can of beans, including its juice, the Rotel tomatoes, and the diced tomatoes.
- Add the package of corn.
- Mix well, add broth if you wish.
- Cook over medium-low heat for 15-20 minutes until the soup is warmed thoroughly. Now, it is ready to serve!
