Hearty Vegetable Bean Soup

• 1 cup sliced carrots
• 1 cup thinly sliced zucchini
• 3/4 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 1 tablespoon olive oil
• 2 cans (14-1/2 ounces each) vegetable broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) chili beans, undrained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1 cup frozen white or frozen shoepeg corn
• 4 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 2 tablespoons minced fresh cilantro

1. In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil.
2. Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro.

carrots, zucchini, onion, sweet red pepper, olive oil, vegetable broth, kidney beans, chili beans, garbanzo beans, tomatoes, frozen white, ground cumin, cayenne pepper, fresh cilantro

Taken from www.tasteofhome.com/recipes/hearty-vegetable-bean-soup/ (may not work)