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Juliet's Black Bean and Corn Soup

1 tablespoon canola or olive oil
I medium red bell pepper, diced into small pieces
1 large onion, diced
3 cloves garlic, minced
2 cups bouillon
1 28-ounce can diced tomatoes
1 teaspoon cumin
1 teaspoon dried oregano
1 19-ounce can black beans or two cups of cooked black beans
1 cup frozen corn

In a large pot, heat the oil and saute the red pepper, onions and garlic for about 5 minutes or until soft, stirring frequently. Add the remaining ingredients. Bring to a boil, reduce the heat and simmer, covered, for 20-30 minutes.

4 servings
Contributed by a reader of the weekly E-Zine

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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