BLACK BEAN SOUP

Contributed by Donna Jones

• 1 (8 oz.) can corn, drained (or fresh or frozen corn)
• 3/4 cup green onions—use part of the green stem
• 1/2 cup coarsely shredded carrots
• 1 (14 1/2 oz.) can tomatoes, diced
• 2 (15-16 oz.) cans drained and rinsed black beans
• 1 (8 oz.) can tomato sauce
• 1-2 jalapeno peppers, chopped (optional)
• 2 tsp. chili powder (if you don’t like spicy food start with less and add to your taste)
• 1/4 tsp. pepper
• salt to taste

Sauté onion, carrots, and pepper in a little oil. Stir in remaining ingredients, bring to a boil, reduce heat and simmer for 20 minutes. Taste and season with salt as needed.