Chili-Hash Brown Soup with Corn
Hash brown potatoes, beans, and corn in a chili-flavored broth come together quickly for a hearty, healthier meal great for cold weather.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1tablespoon olive oil
- 1(16 ounce) package frozen hash browns, cubed
- ½cup chopped onions
- 1tablespoon chili powder
- 1½ teaspoons hot pepper sauce
- 1teaspoon salt
- 1(15.5 ounce) can corn, drained
- 1(16 ounce) can dark red kidney beans, drained and rinsed
- 2(14 ounce) cans vegetable broth
Instructions
Step 1
Heat oil in a large saucepan over medium heat. Add hash browns and onions. Cook, stirring occasionally, for 5 minutes. Stir in chili powder, hot pepper sauce, and salt, stirring frequently. Add broth, kidney beans, and broth. Mix well and bring to a boil. Reduce heat to low, cover, and simmer until hash browns are tender, about 15 minutes.