Ingredients
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2 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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1 red bell pepper, diced
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1 jalapeño pepper, finely chopped (adjust to your spice preference)
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2 teaspoons ground cumin
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1 teaspoon chili powder
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1 can (15 oz) black beans, drained and rinsed
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1 can (15 oz) corn kernels, drained
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1 can (14 oz) diced tomatoes
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4 cups vegetable broth
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1 Salt and pepper to taste
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1 Juice of 1 lime
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1 Fresh cilantro, for garnish
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1 Avocado slices, for garnish
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1 Tortilla chips, for garnish
Directions
Adjust the spice level by adding more or less jalapeño pepper and chili powder according to your preference. This soup pairs wonderfully with a dollop of vegan sour cream or a sprinkle of vegan cheese, if desired.
Steps
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1
Done
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In a large pot, heat the olive oil over medium heat. Add chopped onions and sauté for 2-3 minutes until they become translucent. |
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2
Done
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Stir in minced garlic, diced red bell pepper, and jalapeño pepper. Sauté for another 2-3 minutes until the peppers start to soften. |
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3
Done
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Add ground cumin and chili powder to the pot. Stir well to coat the vegetables with the spices. |
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4
Done
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Pour in the black beans, corn kernels, diced tomatoes (with their juices), and vegetable broth. Season with salt and pepper to taste. Mix everything together. |
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5
Done
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Bring the soup to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes to allow the flavors to meld. |
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6
Done
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Just before serving, squeeze in the juice of one lime to brighten the flavors. |
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7
Done
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Serve hot, garnished with fresh cilantro, avocado slices, and tortilla chips for added crunch. |
