Ingredients:
1 (14 ounce) cans vegetarian baked beans, in tomato sauce
1 (19 ounce) cans stewed tomatoes
1 (12 ounce) cans canned corn niblets ( undrained)
1 cup water
5 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon cayenne ( use less if you wish)
2 green onions, sliced thin
1/2 cup sour cream ( substitute plain yogurt, if you wish)
Directions:
In a saucepan, combine beans, tomatoes, corn, water and all spices.
Bring to a boil, reduce heat to a simmer, and let bubble for about 10 minutes, stirring occasionally.
Taste, add salt and pepper if you wish, or any additional seasonings.
Spoon soup into serving bowls, top with a spoonful of sour cream, and sprinkle some green onions over sour cream.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.