BLACK BEAN SOUP—Donna Jones

Very easy and good—I made this about 5 times last winter

1 (8 oz.) can corn, drained (or fresh or frozen corn)
3/4 cup green onions—use part of the green stem
1/2 cup coarsely shredded carrots
1 (14 1/2 oz.) can tomatoes, diced
2 (15-16 oz.) cans drained and rinsed black beans
2 (8 oz.) cans tomato sauce
1-2 jalapeno peppers, chopped (optional) (I use ¾ of one)
2 tsp. chili powder
1/4 tsp. pepper
salt to taste
water if needed (I use ½ to 1 cup)

Sauté onion, carrots and pepper in a little oil. Stir in remaining ingredients, bring to a boil, reduce heat and simmer 20 minutes. Taste and season with salt as needed.