Bean, Corn, and Tomato Soup

Bean, Corn and Tomato Soup:

(serves 6)

1 cup vegetable broth (or low sodium chicken broth)

1 large sweet onion

2 stalks celery

2 carrots

2 cans Cuban style black beans
2 cans of organic diced tomatoes

1 bag of frozen corn

1 garlic clove, minced

1 tbsp extra virgin olive oil

1/2 tsp chili powder
1 tsp kosher salt

1 tsp pepper

Parmesan cheese

cilantro

Heat the oil in a large dutch oven (or large soup pot). Chop up the onions, carrots and celery and throw them into the pot. Add the salt, pepper, garlic, and chili powder and stir together. Once the onions and celery have become translucent, pour in the chicken broth and add the beans and tomatoes. Bring to a boil the lower the heat and simmer for 10 minutes. Next add the corn and simmer for another 10 minutes. Top with cilantro  and Parmesan cheese. Serve warm with bread.