1 tablespoon canola or olive oil
I medium red bell pepper, diced into small pieces
1 large onion, diced
3 cloves garlic, minced
2 cups bouillon
1 28-ounce can diced tomatoes
1 teaspoon cumin
1 teaspoon dried oregano
1 19-ounce can black beans or two cups of cooked black beans
1 cup frozen corn
In a large pot, heat the oil and saute the red pepper, onions and garlic for about 5 minutes or until soft, stirring frequently. Add the remaining ingredients. Bring to a boil, reduce the heat and simmer, covered, for 20-30 minutes.
4 servings
Contributed by a reader of the weekly E-Zine
