"Vegetarian" Black Bean Soup

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
coarse salt and ground pepper
2 zucchini, halved lengthwise and thinly sliced
1 tablespoon chili powder
1 tsp ground cumin
2 cans black beans, rinsed and drained
1 can white beans, rinsed and drained
1 can (28 oz) crushed tomatoes
1 cup chicken broth*
1 cup tomato juice
1 package frozen corn kernels, thawed

In a 5 quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.

Add zucchini, chili powder, and cumin. Cook, stirring occasionally, about 6 minutes. Add beans, tomatoes, corn, chicken broth, and tomato juice. Simmer about 10 minutes more.

*(The addition of chicken broth keeps this recipe from being truly vegetarian; you could use water instead).

Modified from an October 2007 recipe from Everyday Food magazine.