1 tsp. canola oil 1 sweet yellow onion, chopped 2 cloves garlic, minced 1 red pepper, chopped 1 carrot, chopped 1 medium sweet potato, peeled and chopped 1 cup frozen corn 1 (14 1/2 oz) cn no-salt-added whole tomatoes 1 (14 1/2 oz) can fat-free reduced sodium chicken broth 2 cups water 1/2 tsp. pepper 1/4 tsp. salt 1/4 tsp. cayenne 1 tsp. brown sugar 1 (15 oz) can black beans, rinsed and drained

Heat oil in cooking pan over medium-high heat. Add onion garlic, red pepper and carrot. Cook, stirring frequently, until vegetables are tender. Stir in sweet potato and corn. Drain tomatoes, reserving juice. Chop tomatoes. Add tomatoes and reserved juice to soup. Stir in broth, water, pepper, salt cayenne and brown sugar. Heat to a boil, reduce heat and simmer about 20 minutes or until sweet potatoes are tender. Stir in beans and cook 5 minutes.