Southwest Bean Soup

1 large onion, chopped

1 medium green pepper, chopped

3 garlic cloves, minced

3 cans (14 1/2 oz each) reduced-sodium beef broth

2 cans ( 15 oz each) black beans, rinsed and drained

1 can (28 oz) diced tomatoes, undrained

2 cans (4 oz each) chopped green chilies

1 cup frozen corn

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

1/2 cup minced fresh cilantro

1. In a large nonstick saucepan coated with cooking spray, cook and stir the onion, green pepper and garlic over medium heat until almost tender. 

2. Stir in the broth, beans, tomatoes, chilies, corn, chili poser, and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cilantro.

Ready in 45 minutes. Makes 7 servings.