Black Bean Winter Soup

• 28 oz (2 cans) beef broth or stock
• 1 cup of your favorite small pasta 
• 1 lb lean ground beef
• 1 can (15 oz) black beans
• 1 bag frozen corn
• 1 can chunky spaghetti sauce
• Seasonings as desired (onion, garlic, marjoram, oregano, etc)

Pour the beef broth into a pan, bring to a boil and add the pasta, cooking until al dente. Meanwhile, cook up the group beef, adding onions and garlic if desired. Drain the beans. Cook the frozen corn in the microwave until almost done. When the pasta is tender, add the beans, cooked meat, corn and chunky spaghetti sauce. Heat through, add seasonings as desired and enjoy. 

This is a riff off the Italian Winter Soup from the 5 in 10 Cookbook by Paula Hamilton.