1 sweet onion, chopped
2 cloves garlic, minced
1 red pepper, chopped
1 carrot, chopped
1 medium sweet potato peeled and chopped
1 can corn or 1 cup frozen corn
1-14.5 ounce can fat-free, reduced sodium chicken broth
1-14.5 ounce can no salt added whole tomatoes (or crushed tomatoes)
2 cups water
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon cayenne or less if you don’t like food as spicy
1-15 ounce can black beans rinsed and drained
[Sometimes use zucchini, spinach, celery & yellow squash as well-whatever fresh vegetables are on hand.]
Heat oil and add onion, garlic, red pepper, carrot and any other vegetables you’re adding. Cook, stirring frequently until vegetables tender. Stir in sweet potatoes and corn. Add to soup kettle.
Drain tomatoes, reserving juice. Chop tomatoes if not using chopped tomatoes from can.
Add tomatoes and reserved juice to soup along with broth, water and salt and pepper.
Drain beans and add before serving.
Serve with tossed green salad and warm bread.
©Copyright. June 2016. Linda Leier Thomason
All Rights Reserved.