Chili-Hash Brown Soup With Corn - cooking recipe

Ingredients

1 tablespoon olive oil
1 (16 ounce) package frozen hash browns, cubed
1/2 cup chopped onions
1 tablespoon chili powder
1 1/2 teaspoons hot pepper sauce
1 teaspoon salt
1 (15.5 ounce) can corn, drained
1 (16 ounce) can dark red kidney beans, drained and rinsed
2 (14 ounce) cans vegetable broth

Preparation

Heat oil in a large saucepan over medium heat. Add hash browns and onions. Cook, stirring occasionally, for 5 minutes. Stir in chili powder, hot pepper sauce, and salt, stirring frequently. Add broth, kidney beans, and broth. Mix well and bring to a boil. Reduce heat to low, cover, and simmer until hash browns are tender, about 15 minutes.