1 tablespoon canola or corn oil
1 medium onion, minced
1 clove garlic, minced
2 1/2 cups tomato juice
1 medium sweet green bell pepper, diced
1 14 1/2 ounce can diced tomatoes (including juice pureed in a blender)
2 cups cooked kidney beans (1 16 ounce can)
2 cups frozen corn kernels
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon granulated sugar
1/4 black pepper
Salt to taste
In a very large saucepan (I use a French enameled Dutch oven) combine oil, onion, garlic. Cook over medium heat, stirring frequently until onion is limp (about 4 to 5 minutes). If liquid begins to evaporate, add a bit of tomato juice. Add all remaining ingredients, except the salt. Bring the soup to a boil. Cover and lower heat and simmer about 20 to 25 minutes until the flavors are well blended. Skim oil from the top of the soup and discard. Add salt if desired.
This recipe makes four to five servings and will keep three to four days in the refrigerator.
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* I have found this recipe is very flexible. I sautee the onion and garlic with the green pepper, and I usually also mince some celery in with it.
*I always have to add a little tomato juice during the sautee process as the oil burns off.
* As the soup cooks, I add to the vegetables: canned tomatoes, kidney beans, then the corn.
* I don't spice the soup until it has been cooking awhile.
*The recipe says to puree the tomatoes. I never do that. I like the texture of the diced tomatoes.
* I do use the sugar measurement, but I start low on the cumin and the chili powder. I don't think the soup needs a full teaspoon of cumin. I also start with one teaspoon of chili powder and build from there.
*The recipe says to "skim the oil" off the top of the soup. I've never seen excess oil on the soup.
*I never add black pepper to the recipe. I don't think it's necessary with chili powder.
*I do think salt is necessary and really isn't optional.
*This recipe has a lot of "play" to it. I use dark kidney beans, but I've used light kidney, garbanzo beans, whatever I have handy, and I've used red bell pepper when I didn't have green.
