Mexican Corn and Bean Soup

This is by far our favorite soup to make. It's easy and tastes soooo good. The original recipe is from the Calophon Cafe in Bellingham, Washington, but I've tweaked it a little. This soup is good with our without meat.

Serves: 6
Time: 30 minutes

2 tbsp olive oil
1 med onion (diced)
2 cloves of garlic (crushed)
1/2 lb ground beef optional
2 cans kidney beans (drained)
1 can petite diced tomatoes
24oz V-8 juice - sometimes we use Spicy V-8
1 bag frozen sweet corn
3 tsp chilli powder
1 tsp cumin
1 tsp sugar
1/8 tsp pepper
2 tsp water

Cook the meat then add the onion, olive oil, and garlic and cook for 3 minutes.
Add beans, tomatoes and juice and bring to a slow boil.
Make a paste of the chilli powder, cumin, sugar, pepper and water then add to pot. Stir then add the frozen corn.
Return to a boil, then reduce heat and simmer for 20 minutes.

Serve with a little sour cream and corn chips.