8-Minute Hot And Spicy Bean Soup
This amazing soup takes eight minutes to make, from start to finish. It’s a “dumbed down” version of a long cooking, complicated recipe I found several years ago.
1 can kidney beans, rinsed and drained
1/2 can corn (optional)
1 14 1/2 ounce can of Italian Tomatoes
1 chicken bouillon cube (vegan or regular)
1 cup water
1-2 dribbles hot sauce
1 tbsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic powder
scant 1/2 tsp. pepper
salt to taste
Combine all ingredients in a large pot. Let come to boil. Simmer two or three minutes and serve. Leftovers can be refrigerated and reheated later.
Note: I’m not crazy about the addition of the corn because I think it gives the soup a slightly sweet twang. However, most other people do enjoy it.