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Speedy International Soup (McDougall recipe)
Cathy Sowa

2 (14.5 oz.) cans stewed tomatoes (either Italian, Mexican, or Cajun seasoning)
1 (15 oz.) can of black beans (drained and rinsed)
1 (16 0z.) can of corn kernels (drained and rinsed)

Place all ingredients in a medium sauce pan and cook over medium heat for 5 minutes, stirring occasionally. Makes 4 servings.

It’s good with cornbread on a cold, wintry afternoon.


from 7/23/2011 Festival Planning Committee meeting, Morgantown, WV