Winn Dixie's Organics & Naturals

Serves 4 / This recipe from my friend Lynne has become a year-round favorite because it’s so healthy and simple (look for BPA-free canned items). If you’re not vegan, use homemade chicken stock (see directions for Foolproof Roast Chicken on page 16), include leftover cooked ham or chicken, and top with cheddar cheese or sour cream. Great with cornbread muffins.

1 medium red or green bell pepper, chopped

2 teaspoons chopped garlic (bottled is fine)

1 14-ounce can chopped tomatoes with juice

1 4-ounce can chopped green chiles 1 cup frozen corn kernels

2 cups low-sodium vegetable broth (homemade is best)

4 16-ounce cans black beans, rinsed and drained

1. In a large pot over medium heat, combine olive oil, bell pepper, and garlic. Sauté for a few minutes until tender (don’t let garlic brown).

2. Add all remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes. Purée 2 cups of the mixture in a blender; return to pot. Taste and adjust seasoning with salt or more spices. Heat through and serve.

PER SERVING: 455 cal, 4% fat cal, 2g fat, 0g sat fat, 0mg chol, 24g protein, 86g carb, 21g fiber, 596mg sodium

and your taste buds too.

AD T/C At Rudi’s Organic Bakery we make our breads from the finest organic ingredients. And we never use artificial ingredients, preservatives, trans fats or high-fructose corn syrup. The result is superior flavor, loads of nutrition and breads that are healthy for you and your family.