Vegetable Bean Soup

By dashy_65

Ingredients

• 1 cup sliced carrots
• 1 cup thinly sliced zucchini
• 3/4 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 1 tablespoon olive oil
• 2 cans (14-1/2 ounces each) vegetable broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) chili beans, undrained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1 cup frozen white or frozen shoepeg corn
• 4 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 2 tablespoons minced fresh cilantro

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil.

Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro. Yield: 6 servings.

285 cal, 5g fat, 1356mg sodium, 52g carb, 11g fiber