Navy Bean Soup with Corn and Red Peppers

2 T light olive oil
1 large onion, finely chopped
2 medium potatoes, finely diced
1 large carrot, peeled and thinly sliced
6 cups prepared vegetable broth or 6 cups water with 2 vegetable bouillon cubes
Two 16-ounce cans navy (small white) beans, drained and rinsed or 4 cups cooked (from 1 2/3 cup dried)
1 medium red bell pepper, cut into short, thin strips
2 plum (roma) tomatoes, finely diced (or 1 can diced tomatoes)
2 cups cooked resh corn kernels (from about 2 medium ears) or frozen corn kernels, thawed
1 t dried dill
1 t paprika
Salt & freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and saute over medium heat until golden. Add the potatoes, carrot and broth. Bring to a summer, then cover and simmer gently for 15 minutes.

Add teh beans, bell pepper, tomatoes, corn, dill and paprika. Simmer very gently until all the vegetables are tender and the flavors well blended, 25-30 minutes. Seasons with salt and pepper, simmer for another 5 minutes, then serve.

Serving Size: Makes 12 servings, about 1 1/2 cups per serving

Number of Servings: 12

Recipe submitted by SparkPeople user ASHLEIGHGAL.