1 tbsp. safflower oil
1/4 c. onion, chopped
1/2 tsp. garlic, finely chopped
1 (18 oz.) can tomato juice
1 (12 oz.) can carrot juice
2 envelopes vegetable bouillon
1 tbsp. chili powder
1/2 tsp. lemon juice
3 c. pared sweet potatoes, in 1 inch cubes
1 1/2 c. sm. whole mushrooms
1 1/2 c. zucchini, cut in 1 inch slices
1 (15 oz.) can red kidney beans, drained
1 (12 oz.) can whole-kernel corn, drained

In a large saucepan heat oil; add onion and garlic. Cook gently about 5 minutes. Add tomato juice, carrot juice, bouillon, chili powder and lemon juice; bring to a boil. Add sweet potatoes. Simmer, covered, for 5 minutes. Add mushrooms and zucchini; simmer, covered until potatoes are tender, 10 to 15 minutes. Add beans and corn; heat. Makes 6 servings - about 7 cups.