NEW YORK CUPBOARD SOUP

4 cups chicken broth
2 cups water
1/4 cup orzo
1 (12 oz) can corn niblets
1 (16 oz) can black beans, drained
1 (5 oz) can white chicken meat
1 (4 oz) can mushrooms, sliced
1 (7 oz) jar roasted red peppers, sliced
1 tsp dried parsley
salt and pepper (to taste)

Bring the chicken broth and the water to a boil in a medium saucepan. Add the orzo and cook about 5 minutes.

Add the corn, black beans, chicken meat, mushrooms, red pepper and parsley, bring to a simmer and continue cooking until the orzo is tender, about another 5 minutes.

Season with salt, if desired, and black pepper.

Makes 4 to 6 servings
Adapted from source: Newsday, Queens, New York; Sep 27, 1995