CHILI CORN SOUP

By Suzette

Ingredients

• 1 tbsp olive oil
• 1 1/2 tsps pepper sauce
• 1 lb frozen hash browns, cubed
• 16 ozs canned dark red kidney beans,
• drained and rinsed
• 1/2 c onions, chopped
• 1-15 1/2 ozs canned corn, drained
• 1 tbsp chili powder
• 28 ozs vegetable broth
• 1 tsp salt

Preparation

Step 1

In a large saucepan, heat oil over medium heat. Add hash browns and onions;
cook for five minutes, stirring occasionally. Stir in chili powder, salt, and
pepper sauce, stirring frequently. Add beans, corn, and broth. Mix well. Heat to
a boil. Reduce heat to low. Cover and simmer for 15 minutes, or until hash
browns are tender.
Serving: 1 C.
Points Plus: 4