First, brown a pound or two, depending on how much soup you want to make, or how meaty you want it, with a chopped up red onion.
Add a large can of diced tomatoes, undrained.
Drain 1 can of kidney beans, 2 cans of whole kernel corn, and 2 cans of black beans and mix it all together.
Now for the fun part. Welcome to flavor town. I like to add the following:
3 garlic cloves, minced
1 tbl dried oregano
1 tbl chili powder
2 teas salt
1 tbl black pepper
Hot Sauce (you decide how much, don't be scared)
1 ranch dressing packet
Ok, now this is another added extra I decided to whip out of my pocket. I had some sour cream and a brand new box of the smooth, creamy melt with a distinctive taste that has been a classic since 1928:
This was odd for me because I NEVER use velveeeeeta. I thought what they hay, and went with it. I diced up 2 pounds of this creamy delight and melted it in the pot, along with 1 cup of sour cream.
I'm glad I did because it was FAN-Flippin-TASTIC!
**On a side note: I am a huge sucker for different hot sauces and I wanted to fill you in on a new one I found at the farmers market a few months ago. Its called Gator Sauce and its great.
I added about 3/4 a bottle, which sounds like a lot, but it wasn't. This hot sauce isn't as hot as some of the standard hot sauces. Order here: not there, HERE!
One last shot: