2 large onions, finely chopped
8-10 garlic cloves, minced
2 1/2 - 3 cups peeled chopped tomatoes (canned, or thawed if frozen)
1 1/2 cups corn kernels (frozen is fine)
3 cups chopped red peppers (frozen is fine)
4 cups cooked red beans
Chicken or vegetable stock
1 Tbsp dried parsley
2-3 tsp dried thyme
1/2 tsp paprika
Salt and pepper to taste
1 tsp lemon juice, or to taste (optional)
Heat a bit of olive oil in a soup pot, then add the onions and garlic and saute over medium high heat for 3-5 minutes, until translucent. Add the tomatoes, corn, peppers, and beans plus enough stock to generously cover. Simmer until the vegetables are tender, then add the parsley, time, paprika, salt and pepper, and lemon juice (if using). Taste and adjust seasonings as needed.
Serves about 6.