Spicy Baked Bean Soup - cooking recipe

Ingredients

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)

Preparation

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