1 tbsp olive oil (or canola)
1/2 cup chopped onion
1/2 cup chopped celery
1 can (28-oz) diced tomatoes, undrained
1 can kidney beans, drained
1 can whole-kernel corn, undrained
1 can low-sodium condensed tomato soup
1/2 cup water
1 tsp sugar
1/4 tsp dried thyme
couple dashes black pepper
Heat the oil in a Dutch oven or large saucepan and add the onion and celery. Cook, stirring, until tender. Stir in the remaining ingredients and bring to a boil. Reduce heat and cook on low 10 to 15 minutes or until heated through.
1/2 cup chopped celery
1 can (28-oz) diced tomatoes, undrained
1 can kidney beans, drained
1 can whole-kernel corn, undrained
1 can low-sodium condensed tomato soup
1/2 cup water
1 tsp sugar
1/4 tsp dried thyme
couple dashes black pepper
Heat the oil in a Dutch oven or large saucepan and add the onion and celery. Cook, stirring, until tender. Stir in the remaining ingredients and bring to a boil. Reduce heat and cook on low 10 to 15 minutes or until heated through.
Yield: 6 servings
This is the file photo.
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