Chili-Hash Brown Soup with Corn

For a genuinely tasty cut of meat, this pan-roasted pork loin is marinated in a marinade with lots of spices and an Asian flair. Additionally, it’s ideal for a Vietnamese bahn mi sandwich!

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6
Yield: 6 servings

Ingredients

  1. 1 tablespoon olive oil
  2. 1 (16 ounce) package frozen hash browns, cubed
  3. ½ cup chopped onions
  4. 1 tablespoon chili powder
  5. 1 ½ teaspoons hot pepper sauce
  6. 1 teaspoon salt
  7. 1 (15.5 ounce) can corn, drained
  8. 1 (16 ounce) can dark red kidney beans, drained and rinsed
  9. 2 (14 ounce) cans vegetable broth

Instructions

  1. 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.

 

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