Spicy Baked Bean Soup

• 1 (14 ounce) can vegetarian baked beans, in tomato sauce
• 1 (19 ounce) can stewed tomatoes
• 1 (12 ounce) can canned corn niblets (undrained)
• 1 cup water
• 5 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne (use less if you wish)
• 2 green onions, sliced thin
• 1/2 cup sour cream (substitute plain yogurt, if you wish)

1. In a saucepan, combine beans, tomatoes, corn, water and all spices.
2. Bring to a boil, reduce heat to a simmer, and let bubble for about 10 minutes, stirring occasionally.
3. Taste, add salt and pepper if you wish, or any additional seasonings.
4. Spoon soup into serving bowls, top with a spoonful of sour cream, and sprinkle some green onions over sour cream.

vegetarian baked beans, tomatoes, corn niblets, water, chili powder, oregano, ground cumin, cayenne, green onions, sour cream

Taken from www.food.com/recipe/spicy-baked-bean-soup-27445 (may not work)