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Dump Soup

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Ingredients
  

  • 1 clove garlic finely chopped
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 1 15-16 ounce can of low-sodium black beans with juice
  • 1 15-16 ounce can of low-sodium pinto beans with juice
  • 1 15-16 ounce can of low-sodium kidney beans with juice
  • 1 12 ounce package frozen whole-kernel corn
  • 1 10 ounce can Rotel tomatoes with chilies
  • 1-2 14.5 ounce cans small-diced tomatoes or fire-roasted tomatoes
  • You can add low-sodium vegetable broth if you want the soup to be thinner 2-4 cups

Spices:

  • 6 Tablespoons chili powder
  • 2 teaspoons paprika
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • Cayenne pepper if needed for increased "heat"

Instructions
 

  • In a large soup kettle, sauté onions in a little water until they begin to soften.
  • Add the bell pepper and minced garlic and stir for 2 minutes.
  • Empty each can of beans, including its juice, the Rotel tomatoes, and the diced tomatoes.
  • Add the package of corn.
  • Mix well, add broth if you wish.
  • Cook over medium-low heat for 15-20 minutes until the soup is warmed thoroughly. Now, it is ready to serve!