Black Bean Soup, Southwestern

Heat oil in large soup pot over med-high heat. Add onion, garlic, and carrots ad sauté, stirring frequently, until onion is tender. Stir in red pepper and sauté I minute. Stir in zucchini, rice, broth, tomato sauce, salsa, water and seasonings. Cover, heat to boiling, reduce heat and simmer 30 minutes. Stir in beans and corn. Simmer 15 min or until veggies and rice are tender. Ladle into serving bowls and sprinkle each serving w minced cilantro.

Olive oil 1T
Onion 1 chopped
Garlic 3 cloves, minced
Carrots 4 chopped
Red pepper 1 chopped
Zucchini 1 Thinly sliced
Rice 12/ c brown
Chicken Broth 29 oz
Tomato Sauce 8 oz
Salsa 1 c
Water 2 c
Cumin 1 tsp
Oregano 1 tsp
Pepper ¼ tsp
Black Beans 15 oz
Corn 1 c frozen, thawed
Cilantro ¼ c minced fresh