Donna’s southwestern corn and bean soup

Donna’s southwestern corn and bean soup
Donna's southwestern corn and bean soup

This is a soup you can adapt. Use the canned beans you have on hand. Choose sausage, chicken or pork for the meat. Add spices to suit your taste. You can make it a family favorite.

1/2 tablespoon canola oil
1 medium onion, diced 1 medium red or green bell pepper, thinly sliced 8 ounces chicken or turkey sausage or diced chicken or pork
4 cups fat-free chicken broth 2 cans (15 ounces each) petite diced tomatoes 1 cans (15 ounces) black beans, rinsed and drained 1 can (15 ounces) white beans, partially drained 1 can (15 ounces) corn, drained 1 teaspoon chili powder 1/2 teaspoon cumin 1 teaspoon paprika 1/2 teaspoon ground fennel, optional salt, pepper, and hot sauce to taste 4 cups fresh baby spinach (stems removed), optiona

Optional Topping

shredded Monterey jack cheese
sour cream tortilla chips avocado slices

In a large heavy soup pot, add oil. Add onions and peppers. Cook until tender. Remove from pan and set aside. Remove sausage from casing and add to pan. Cook over medium heat until lightly brown. Stir to crumble meat. Return onions and pepper to pan. Add broth, tomatoes, beans, corn, and spices. Bring to a boil, reduce heat and simmer for 30 – 40 minutes or until flavors have blended. Add salt and pepper to taste. Add hot sauce to taste.

When ready to serve, if desired, add spinach and cook until just wilted.

Serve in individual bowls with desired toppings.

Nutritional information per serving (6):

Calories: 300
Fat, gm.: 6
Protein, gm.: 19
Carbs, gm.: 44
Cholesterol, mg.: 45
Fiber, gm.: 11