Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons minced green peppers
• 2 tablespoons flour
• 1 tablespoon ground cumin
• 2 1/2 cups fat-free reduced-fat chicken broth
• 3 cups cooked white navy beans or 3 cups cannellini beans
• 1 cup white corn (frozen or fresh)
• salt and pepper
• 1/4 cup minced parsley

Instructions

1. In a large stockpot, over medium-high heat, heat the oil.

2. Add the onion, garlic, and green pepper and saute for 3-4 minutes.

3. Sprinkle the flour and cumin over the onion mixture and cook 1 more minute.

4. Add the remaining ingredients except the parsley and bring to boil.

5. Lower the heat to simmer and cover, and cook for 30-35 minutes.

6. Serve.