black bean soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper (any color), chopped
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 cup frozen corn
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: sour cream, shredded cheese, chopped cilantro

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and bell pepper and cook for another 3 minutes.
4. Stir in cumin, chili powder, and smoked paprika and cook for 1 minute more.
5. Pour in vegetable broth and bring to a boil.
6. Add black beans and corn. Reduce heat and simmer for 15-20 minutes, allowing flavors to meld.
7. Season with salt and pepper to taste.
8. Serve hot with your favorite toppings.

Notes

• For a smoother soup, partially blend the soup with an immersion blender before serving.
• To boost the flavor, sauté a bay leaf with the onion and garlic.
• Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• This soup freezes well. Allow to cool completely before freezing.
• To thicken the soup, mash some of the beans with a spoon before serving.