1/4 cup dry sherry or apple juice

1/3 cup chopped onion

1/4 cup chopped celery

1/4 cup diced red bell peppers

1/3 cup diced canned or fresh tomatoes

1 cup frozen corn kernels

3 cups defatted stock

2 cups cooked white beans -- rinsed and drained

2 teaspoons minced fresh parsley

1 teaspoon minced fresh garlic

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon cayenne pepper -- or to taste

Salt -- black pepper

This bean soup sports a colorful mixture of vegetables and rich spices reminiscent of Mexican cuisine. It tastes even better after a night in the refrigerator. Serve topped with crushed tortilla chips and low-fat sour cream, if desired.

Heat sherry in large soup pot over medium-high heat until bubbling. Add onion and cook, stirring, 3 minutes until soft but not browned. Add celery, bell peppers, tomatoes and corn and cook 5 minutes.

Add stock, beans, parsley, garlic, cumin and coriander and bring to boil. Lower heat to medium and cook 20 minutes. Add cayenne and salt and pepper to taste. Makes 4 servings.

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