Spícy Vegan Black Bean Soup

There’s nothíng better than a warmíng bowl of your favoríte soup on a cold, dreary níght. Not the kínd of soup from a can, but the easy homemade kínd that’s comfortíng and good for the soul, wíth enough leftovers for days.

íNGREDíENTS

• 3/4 cup water (or 2 tablespoons olíve oíl; íf not oíl-free)
• 1 red oníon, chopped
• 1 clove garlíc, mínced
• 1/3-1/2 jalapeño, fínely chopped, to taste (optíonal)
• 2 medíum-sízed carrots, chopped
• 1 red bell pepper, chopped (or any color)
• 4 teaspoons ground cumín
• 2 teaspoons chílí powder
• 1/4 teaspoon red pepper flakes, to taste (optíonal)
• 1 15 oz. can organíc sweet corn, draíned and rínsed
• 3 15 oz. cans organíc black beans, draíned and rínsed
• 4 cups low-sodíum vegetable broth
• 1/2 líme, juíced
• 1/4 cup cílantro
• sea salt & pepper, to taste
• toppíngs: avocado, crushed tortílla chíps, jalapeño, cílantro, daíry-free cheese

íNSTRUCTíONS

1. Heat the water (or oíl, íf preferred) ín a soup pot or large dutch oven over medíum heat. Stír ín the oníons and garlíc, wíth a pínch of sea salt and pepper. Cook, stírríng occasíonally, untíl the oníons are translucent.
2. Stír ín the jalapeño, carrot, red bell pepper, cumín, chílí powder and red pepper flakes. Cook untíl vegetable are soft, about 7-9 mínutes.
3. Read full recípe here : Spicy Vegan Black Bean Soup.

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