Stir together the garbanzo beans, kidney beans, broth, com with peppers, tomatoes with peppers, onion, chili powder, garlic, red pepper, and pepper in a large saucepan. Bring the mixture to boiling; reduce heat. Cover and simmer For 20 minutes. To serve, ladle into bowls. Dollop each serving with I tablespoon of the yogurt. Makes 4 servings. Nutrition information per serving: 301 cal. (10% from fat), 18 g pro., 57 g carbo., 4 g Fat (0 g sat. fat), 1 mg cholesterol, 956 mg sodium, 762 mg potassium, 12 g dietary fiber. SOUP 58