Kidney Bean Vegetable Soup

1 Tbs olive oil
1 onion, chopped
1/2 stalk celery, sliced
5 cups light beef stock, heated
1 cup cooked kidney beans
1 green pepper, diced medium
1 red pepper, diced medium
1 cup frozen peas
1 cup corned beef, cubed
1 cup cooked corn kernels
1 tsp basil
1/4 tsp thyme
1 bay leaf
Salt and pepper to taste

Heat oil in saucepan over medium heat. Add onion, celery and peppers; sauté 5 minutes or until veggies begin to get tender. Add beef stock and mix well. Add remaining ingredients. Season with salt and pepper; bring to boil. Cook 12 minutes over medium heat. Serve. Great low-fat recipe.