Recipe spotlight: Slow cooker black bean and corn soup

15 oz. can black beans, drained and rinsed

14 -1/2 oz. can low-sodium Mexican stewed tomatoes, undrained

14 -1/2 oz. can low-sodium diced tomatoes, undrained

11 oz. can whole-kernel corn, drained

4 green onions, sliced

1 small green pepper, sliced

4 ribs celery, diced

3 tbsp. chili powder

1 tsp. ground cumin

1 garlic clove, minced

Combine all ingredients in a slow cooker. Cover and cook on high for five to six hours. Serves eight.

Per SERVING: Calories—120, fat—2 g, saturated fat—0 g, calories from fat—15%, cholesterol—0 mg, fiber —7 g, protein—6 g, sodium—480 mg, carbohydrates—23 g