1 (14oz.) can baked beans in tomato sauce
\n1 (19oz.) can stewed tomatoes
\n1 (12oz.) can canned corn niblets (undrained)
\n1 C. water
\n5 tsp. chili powder
\n1\/2 tsp. dried oregano
\n1\/4 tsp. dried cumin
\n1\/4 tsp. cayenne (use less if you wish)
\n2 green onions, sliced thin
\n1\/2 C. sour cream (substitute plain yogurt, if you wish)<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 (14oz.) can baked beans in tomato sauce 1 (19oz.) can stewed tomatoes 1 (12oz.) can canned corn niblets (undrained) 1 C. water 5 tsp. chili powder 1\/2 tsp. dried oregano 1\/4 tsp. dried cumin 1\/4 tsp. cayenne (use less if you wish) 2 green onions, sliced thin 1\/2 C. sour cream (substitute plain yogurt, if you wish) In a saucepan, combine beans, tomatoes, corn, water and all spices. Bring to a boil, reduce heat to a simmer, and let…<\/p>\n