Easy Mexican Corn and Bean Soup

Easy Mexican Corn and Bean Soup
This spicy soup is quick and easy to prepare.
4 entrée servings
21⁄2 cups tomato juice
1 can (141⁄2 ounces) diced tomatoes, undrained,
  puréed
2 cups each: whole kernel corn, canned kidney beans
3⁄4 cup each: finely chopped large onion, green
  bell pepper
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon each: ground cumin, sugar
Salt and pepper, to taste


1. Combine all ingredients, except salt and pepper, in slow cooker; cover
and cook on high 3 to 4 hours. Season to taste with salt and pepper.