Title: Hearty Bean Soup
Categories: Soup Main
Yield: 8 Servings

1/2	c	Chopped green bell pepper
1/4	c	Chopped onion
1	sm	Garlic clove; minced
1	tb	Vegetable oil
30	oz	Van Camp's Red Kidney Beans - (Dark or Light), drained
28	oz	Canned tomatoes; undrained - cut into pieces
13 3/4	oz	Single strength beef broth
12	oz	Canned tomato juice
10	oz	Frozen corn
1	tb	Chili powder
1	tb	Sugar (optional)
1	ts	Cumin
4	oz	Shredded cheddar cheese

In 4-quart saucepan or Dutch oven, saute green pepper, onion and garlic in oil 5 to 7 minutes or until tender. Add remaining ingredients except cheese. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, stirring occasionally. Sprinkle each serving with 2 tablespoons cheese.

Eight 1-1/2 cup servings

Nutritional Analysis per serving: * calories 239 * carbohydrates 32 g * protein 12 g * fat 7 g * calcium 149 mg * sodium 810 mg * cholesterol 15 mg * dietary fiber 8 g

Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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