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Bean soupBean Soup

 

Equipment

  • Large saucepan or
    microwavable dish with lid
  • Large spoon
  • Sharp knife
  • Can opener
  • Measuring cups and spoons
  • Cutting board (optional)

 

Ingredients

  • 1 can (15 oz.) chili beans in chili gravy
  • 1 can (14 to16 oz.) stewed tomatoes
  • 1 can (15 oz.) corn, undrained
  • 1 cup water
  • 1 to 1 1/2 teaspoons chili powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon allspice or cumin (optional)
  • 1/8 teaspoon red pepper (cayenne optional)
  • 2 green onions, sliced (optional)

 

Stovetop method

  1. Wash hands and surfaces.
  2. Combine beans, tomatoes, corn, water, and spices in saucepan. Bring to boil, stirring constantly.
  3. Put onions on top of soup to add color (optional). Serve hot.
  4. Refrigerate leftovers.

 

Microwave method

  1. Wash hands and surfaces.
  2. Combine beans, tomatoes, corn, water, and spices in microwavable dish. Cover. Microwave on HIGH 10 minutes.
  3. Put onions on top of soup to add color (optional). Serve hot.
  4. Refrigerate leftovers.

 

Options

  • Substitute other vegetables for the corn in this recipe.
  • Add chicken or other meats for a heartier soup.

 

 

More recipes: http://www.kidsacookin.org/

 

 

To ask questions or locate your nearest extension office, call MU Extension's Show-Me Nutrition Line at 1-888-515-0016

 

 


 
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Last update: Wednesday, May 27, 2009