Mexistrone Soup

For a crisp and instant finishing flourish, I top my Mexistrone with a handful of crushed corn chips.

Ingredients:

1 Tbsp. canola oil
1 medium onion, diced
1 carrot, sliced
1 large garlic clove, finely chopped
1 small zucchini, halved lengthwise and sliced
1 cup free yellow corn (no salt added), frozen or canned, rinsed and drained
1 cup black beans, rinsed and drained
1 cup pinto beans, rinsed and drained
1 can (14.5 ounces) stewed tomatoes with jalapeños*
2 tsp. dried oregano
1 tsp. dried basil
1 1/2 cups spicy tomato juice
Freshly ground black pepper
1 cup corn chips, lightly crushed, optional,for garnish

Instructions:

Heat the oil in a medium Dutch oven over medium-high heat. Sauté onion and carrot 3 minutes. Add garlic and squash. Cook, stirring, 2 minutes.

Add corn, black and pinto beans, stewed tomatoes with their liquid, oregano and basil. Pour in juice, and 1/2 cup water. Bring mixture to a boil and simmer 5 minutes. Season to taste with pepper and serve with corn chips, if using.

Soup can be made ahead and refrigerated for up to 2 days.

*As a substitute for stewed tomatoes with jalapeños, sauté a finely chopped fresh jalapeño pepper with the vegetables.

Nutritional Information: Makes 6 servings.

Per serving: 167 calories, 3 g. total fat (less than 1 g. saturated fat), 29 g. carbohydrate, 7 g. protein, 8 g. dietary fiber, 610 mg. sodium.