1 medium onion, diced
3 cloves garlic, minced
1 can (15 oz) diced tomatoes
2 cans (15 oz each) red kidney beans, drained
1 can (24 oz) vegetable juice (like V8)
3 teaspoons chili powder
small dash stevia (originally 1 teaspoon sugar)
1 teaspoon cumin
1/2 teaspoon black pepper
1 pound frozen corn (or canned)
salt to taste
In a large stock pot, saute onion and garlic in olive oil.
Add the tomatoes, kidney beans and vegetable juice.
In a small bowl, combine the chili powder, stevia, cumin and pepper.
Add hot water to the mixture until it is paste-like. Add to soup.
Add corn.
Simmer for 1 to 2 hours, stirring occasionally.
Serve with Corn Crisps or Wasa crackers.
Serves 6-8
