Salsa and Red Bean Soup

2 15oz. cans red kidney beans
1½ lbs. ground chuck
1 7oz can Mexicorn
1 C. diced bell pepper
2 c. diced onions
2 4oz. cans mushrooms (stems & pieces)
20oz. Del Monte Traditional Salsa, Mild
4 oz. Dromedary Spicy Sliced pimentos
3 10oz. cans Rotel tomatoes
2 c. precooked, diced potatoes
2 T. olive oil
Salt and pepper to taste

Put olive oil in a preheated wok with garlic, mushrooms, onions and peppers.  Cook until the onions are limp and then take out and set aside.  Add ground chuck and cook until brown.  Add salsa, tomatoes, pimentos and potatoes and stir.  Salt and pepper to taste.  Cover and simmer for 30 minutes on low heat.  This soup is good and can also be served over rice or pasta.