Southwest Bean Soup

1 large onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium beef broth (note: I substitute no sodium condensed dry stock 6 packs/cups)
2 cans (15 ounces each) black beans, rinsed and drained ( I use 4 cups cooked black beans to avoid sodium
1 can (28 ounces) diced tomatoes, undrained (no salt added)
2 cans (4 ounces each) chopped green chilies
1 cup frozen corn
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup minced fresh cilantro

In a large nonstick saucepan coated with cooking spray, cook and stir onion and green pepper over medium heat until almost tender. Add garlic; cook 1 minute longer.
Stir in the broth, beans, tomatoes, chilies, corn, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cilantro. Yield: 13 servings (2-1/4 quarts).


Serving Size: 13 serving (2 1/4 quarts)

Number of Servings: 13

Recipe submitted by SparkPeople user BANDITDAN.