While this is not the exact recipe that Sarah is looking for, we had it for dinner last week and it was very good. As with any soup, you could add in any extra vegetables you have on hand and just make more broth. The benefit to this recipe is that it is FAST. Great for coming home from work and having something ready 20 minutes later.
2 t olive oil
1/2 C chopped onion
1 t ground cumin
1 t minced garlic (the bottled kind or fresh)
1/2 t dried oregano
1 C frozen whole-kernel corn
1/2 t black pepper
1 - 14 oz can chicken broth (or vegetable broth)
1 - 15 oz can black beans, drained
1 - 14.5 oz can diced tomatoes and green chiles, undrained
Lime slices (optional)
Heat the oil in a large saucepan over medium-high heat. Add onion, cumin, garlic and oregano; saute 1 1/2 minutes. Stir in corn, pepper, broth, beans, and tomatoes. Bring to a boil. Reduce heat; simmer 10 minutes. Serve with lime slices and top with cilantro if desired. Serves 2-3.