Recipe Name Low Cal Veggie Soup with Black Beans Submitted by 949golfgal9 Recipe Description I eat this whenever I'm too tired to cook, but I want something nutritious. Made up ahead of time, freeze half of it and keep the rest in the fridge, waiting to be eaten! Quantity 20 Quantity Unit 1 cup Prep Time (minutes) 15 Cook Time (minutes) 40 Ready In (minutes) 55

Ingredients Amount Measure Ingredient 1 cup Corn, sweet, white, canned, whole kernel, drained solids 56 ounces diced tomatoes (28 oz can) 4 stalks medium (7-1/2" - 8" long) celery, chopped 1 medium (2-1/2" dia) Onion, chopped 2 cups, cubes Squash - yellow 2 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) green pepper, chopped 3 cups broth, vegetable, swanson, fat free 2 cans (15 oz) black beans, canned, Bush's 5 1/2 tablespoons chili powder 1 can (303 x 406) green beans,canned, drained 1 1/2 cups pieces or slices Mushrooms, Sliced-package Steps Sequence Step 1 Brown Onion and celery 2 Add veggie broth; right before it begins bubbling,add all other ingredients except mushrooms, green beans and corn. Bring to a boil. 3 Turn down heat to simmer; add remaining three ingredients and simmer for 20 minutes 4 Serve with crackers, or optional added ingredients such as parmesan cheese, some sour cream stirred in, whatever.