Southwestern Vegetable Soup

It's been awhile since I last posted a recipe. With the weather turning colder this soup will warm you on those cold winter days!

Southwestern Vegetable Soup

1 small potato peel and diced small.
1 1/2 cups of low fat low sodium chicken broth.
2 8 oz. cans of low sodium tomato sauce
1 16 oz can of low sodium black beans
1 cup corn
1 small zucchini chopped
1 small yellow squash  chopped
1 small onion diced
1 stalk celery
1 large carrot
1 jalapeno diced 
1 tablespoon cumin powder
1 tablespoon chili powder
2 cloves garlic
Place all ingredients with 16 oz. of water into stock pot bring to a simmer on low-medium heat, for about 1 1/2 hours. Stir occasionally. The last 15 minutes of cooking add 1/2 cup chopped cilantro. Enjoy with baked tortilla chips! Spices can be adjusted to your taste. Makes about 8 cups. Here is the nutritional breakdown.
1 cup=126 calories, 0.6 grams of fat and 8 grams of fiber!