Mexican Corn and Bean Soup
Contributed by Kati

1 Onion
3 cloves garlic

chop/mince and saute in a LITTLE oil

1 can diced tomatoes
2 cans kidney beans
1 24 oz can vegetable broth

simmer for a while

1 tsp cumin
3 tsp chili powder
1 tsp sugar
1/2 tsp black pepper

mix spices with a little hot water, add to soup
Add 1 pkg frozen corn and simmer 20 minutes.
Serve with tortilla chips and, if you're not vegan, top with a dollop of 
sour cream.  FABULOUS soup!
September 98 Recipes