• 1 28 oz. can of whole tomatoes
  • 1 14 oz. can of vegetable broth
  • 1 15 oz. can of black beans
  • 1 15 oz. can of dark red kidney beans
  • 1 6 oz. can of tomato paste
  • 1 orange bell pepper
  • 1 1/4 cups of frozen cut corn
  • a dash of: cilantro, oregano, paprika, basil, chili powder – William’s original
  • salt and pepper (to taste)


Rinse and drain the black bean and kidney beans. Find a large pot and put the vegetable broth and beans in it. Put it on a low heat so that you can continue with other work, but do keep a close eye on it still. Cut the canned whole tomatoes into chunks and dice the bell pepper into medium sized pieces. Put the tomatoes and the pepper into the pot and stir. Add the frozen corn and the tomato paste. Stir. Add all seasonings. Serve or chill. Can be served with white long grain rice or noodles.

Preparation time: 25-30