Hearty Vegetable Bean Soup Recipe: How to Make It

Ingredients

• 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