Makes 4 servings

• ¼ lb lean ground beef (at least 90/10)
• 1 can black beans, with liquid
• 1 can dark red kidney beans, with liquid
• 1 can great northern beans, with liquid
• 1 can white corn, with liquid
• 1 can petite diced tomatoes, with liquid
• 1 Tbsp (heaping) dried, minced onion
• 1 tsp chili powder
• ½ tsp ground cumin
• ¼ tsp coarsely ground black pepper
• 1 Tbsp + 1 tsp low sodium Worcestershire sauce
• ½ cup red wine
• Shredded sharp cheddar cheese for garnish

Directions:

Brown ground beef in a 4 quart soup pan, then wrap the browned beef in a paper towel to absorb the excess fat.  Using another paper towel, blot the fat from the soup pan, but allow the browned bits of beef which might have "stuck" to the pan to remain, as they will add flavor to the soup. Add all the canned ingredients, including the liquid from each can and then stir in the spices, minced onion, Worcestershire sauce and red wine. Simmer, covered, for approximately 30 - 45 minutes, then remove from heat to allow the soup to "rest" for a few minutes before serving.  Taste the soup at this point to determine if added salt is needed...but I have found that the sodium contained in the canned vegetables is usually enough to flavor this soup without additional salt.

Serve hot, sprinkled with shredded sharp cheddar cheese.

Note: I also recommend allowing the flavor of the soup to "mature", so I make the soup one day and eat it the next....or perhaps you could make it early in the morning and enjoy it for dinner that night.