Black Bean Soup

This is a quick version of this recipe because it uses canned beans. It is hearty and delicious. I add pasta for a almost minestrone quality. This recipe comes from my daughter-in-law. It serves 4-6.

Ingredients

• 3 15oz cans of black beans, rinsed

• 1 15oz can corn OR 1 cup frozen corn

• 1 Tbsp olive oil

• 4 c Vegetable Broth (I use Better Than Bullion)

• 1 red onion

• 2 clove garlic, minced

• 1/2 jalapeno pepper, finely chopped

• 2 carrots, chopped

• 1 bell pepper, chopped

• 1 tomato or 4 oz of tomato sauce

• 4 tsp cumin

• 2 tsp chili powder

• 1/4 tsp red pepper flakes

• 1/2 lime juiced

• 1 tsp salt

*Variation - when soup is done, add 1/2 cup water to thin and add 3/4 cup of tubetti or other small pasta. Cook until al dente.

Another variation is to add 1 pkg of vegan “ground beef” for a chili-like flavor and consistency. I use Trader Joe’s “Beefless Crumbles”.

Instructions

1. Saute onion and bell pepper in olive oil until soft. Add garlic and jalapeno, saute for 30 more seconds .

2. Add in all of the other ingredients except for the the lime juice and pasta (see note above for when to add the pasta if making this variation).

3. Bring to a boil. Reduce heat and simmer for 20 min. Cool a little. Use an immersion blender to blend some of the soup to a desired consistency. Then add lime juice. (I just blended a little).