Mayan Bean Soup
|Condensed bean with bacon soup||11 1⁄2 Ounce (1 Can)|
|Water||10 3⁄4 Ounce (1 Soup Can)|
|Whole kernel corn||1⁄2 Cup (8 tbs) (Cooked/Canned)|
|Garlic powder/1/2 small clove garlic, minced or mashed||1 Dash|
|Prepared taco sauce/1/2 teaspoon salsa picante (mexican hot sauce)/dash liquid hot-pepper seasoning||1 Tablespoon|
In a pan combine the soup with the water and bring to simmering.
As the soup heats, stir in the cooked or canned corn.
With kitchen scissors or a knife, cut the pimiento into pieces about the size of corn kernels; stir pimiento into the soup along with the garlic and the taco sauce.
Bring to a boil and simmer for 5 minutes.