Southwestern Vegetable Soup, Low Fat

Ingredients

• 2 Teaspoons Olive Oil
• Water as needed for sautéing
• 1 Cup Chopped Celery
• 1 Cup Chopped Onion
• 1 Cup Chopped Red Bell Pepper
• 1 Cup Chopped Green Bell Pepper
• 2 Med Carrots Thinly Sliced Medallions
• 2 Cups Water
• 1 14.5 oz Can Black Beans, Drained & Rinsed
• 1 14.5 oz Can No Salt Whole Kernel Corn, Undrained
• 1 14.5 oz Can No Salt Diced Tomatoes
• 1 8 oz Can Tomato Sauce
• 1 Teaspoon Sugar
• 1/4 Teaspoon Dried Coriander
• 1/8 to 1/4 Teaspoon Chipotle Chili Powder (depending on how hot you like it)
• 1 Teaspoon Chili Powder
• 1/4 Teaspoon Cumin
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Garlic Powder
• 1/2 Teaspoon Salt

Directions

In a heavy soup pot put olive oil and just enough water to coat bottom of pot, onions, celery, red and green bell peppers and carrots and saute on medium heat for about 15 minutes, stirring frequently and adding small amount of water as needed to keep it from drying out and sticking to the pot.

Add 2 cups of water to the pot and turn heat down to a low-medium heat and let simmer for 15 minutes or until carrots are tender. Then add black beans, corn, diced tomatoes, tomato sauce, sugar, coriander, chipotle chili sauce, chili powder, cumin, onion and garlic powders and salt. Stir together and let simmer for another 15 minutes.