QUICK VEGETABLE BEAN SOUP

Quick Vegetable Bean Soup image

This soup is one of my favorite fast dishes on a cold winter day. My husband and I like to eat this soup out of mugs in front of the fireplace.-Mary Ann Morgan, Cedartown, Georgia

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (4 quarts).

Number Of Ingredients 14

Ingredients

3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cups water
2 cans (15-1/2 ounces each) hominy, rinsed and drained
1 package (16 ounces) frozen shoepeg corn
1 can (15 ounces) crushed or diced tomatoes, undrained
1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 tablespoon dried cilantro flakes
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
2 bay leaves
1 cup shredded cheddar cheese

Steps:

In a Dutch oven or soup kettle, combine the first 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard bay leaves. Sprinkle with cheese.

Nutrition Facts : Calories 328 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 614mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 12g fiber), Protein 18g protein.