Southwestern Black Bean and Corn Soup

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 Onion (chopped)

1 Green Pepper (chopped)

1 cup Celery (chopped)

1 Tablespoon Olive Oil

2 cans Black Beans (drained and rinsed)

14 ½ ounce can Diced Tomatoes (with juice)

8 ounce can Tomato Sauce

4 ½ ounce can Chopped Green Chiles (with juice)

14 ounce bag Corn (frozen)

32 ounces Vegetable Broth

1 Tablespoon Chili Powder

1 teaspoon Cumin

1 teaspoon Onion Powder

Directions

Chop the onion, green pepper, and celery.

Heat olive oil in a large pot. Add onion, green pepper, and celery. Sauté for 3-4 minutes or until the vegetables are soft and tender.

Stir in the diced tomatoes, tomato sauce, green chiles, vegetable broth, chili powder, cumin, and onion powder. Simmer uncovered for 15 minutes.

Stir in the black beans and corn. Simmer for another 5 minutes.

Nutrition

• Serving Size: 8
• Calories: 185 kcal
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3 g
• Sodium: 686 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 9 g
• Total Sugars: 7 g
• Protein: 9 g