Spicy Bean Soup

2 tablespoons cooking oil

1½ cups chopped onion

1¼ cups sliced carrots

2 garlic cloves, minced

3 cups vegetable or chicken broth

1 package (16 ounces) frozen shoepeg white corn

1 can (15 ounces) red beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (14.5 ounces) Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained

1 can (14.5 ounces) diced tomatoes, undrained

1 can (4.5 ounces) chopped green chiles

Heat oil in bottom of Dutch oven or soup pot. Add onion, carrot and garlic and saute for 5 minutes.

Stir in broth and remaining ingredients. Bring to a boil. Cover, reduce heat and simmer for 2 hours.

Serves eight.