Spicy Black Bean and Vegetable Soup

Spicy Black Bean and Vegetable Soup


Spicy Black Bean and Vegetable Soup

2 tablespoons olive oil

1 whole yellow onion (diced)

4-5 fresh garlic cloves (minced)

2 large carrots (peeled and thinly diced)

2-3 teaspoons chili powder

1 tablespoon ground cumin

4 cups vegetable broth (divided)

3 cans (15 ounces each) black beans (rinsed and drained)

1 cup corn

2 cups diced tomatoes

1-2 jalapeno peppers (seeded and diced)

1 teaspoon sea salt

1/2 teaspoon black pepper

*Optional toppings: fresh chopped cilantro and lemon or lime wedges

Heat the olive oil in a large saucepan, over medium heat. Add in the onion, garlic and carrots and saute for 5 minutes while stirring frequently. Stir in the the chili powder and cumin and cook for an additional 1 minute. Add in 1 cup of the vegetable broth, the drained beans and corn and bring mixture to a low boil.

Combine the remaining 2 cups vegetable broth, 2 cups of diced tomatoes, diced jalapeno peppers, sea salt and pepper into a blender and pulse until mixture is not quite smooth. Transfer mixture into the saucepan with the other ingredients, reduce heat to low and simmer for 15-20 minutes. Adjust seasoning as desired and serve with your choice of optional toppings. Makes about 6 servings.