Spicy Vegan Black Bean Soup

There's nothing better than a warming bowl of your favorite soup on a cold, dreary night. Not the kind of soup from a can, but the easy homemade kind that's comforting and good for the soul, with enough leftovers for days. Hello, Spicy Vegan Black Bean Soup. You have been a favorite of mine since um, forever? The first bowl of Black Bean Soup I ever had was from Panera, way back in high school during my senior year. How I remember that? I'm not sure ha. I wasn't vegan then but lightly dabbled with the vegetarian thing on and off

ingredients

• 3/4 cup water (or 2 tablespoons olive oil; if not oil-free)
• 1 red onion, chopped
• 1 clove garlic, minced
• 1/3–1/2 jalapeño, finely chopped, to taste (optional)
• 2 medium-sized carrots, chopped
• 1 red bell pepper, chopped (or any color)
• 4 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/4 teaspoon red pepper flakes, to taste (optional)
• 1 15 oz. can organic sweet corn, drained and rinsed
• 3 15 oz. cans organic black beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1/2 lime, juiced
• 1/4 cup cilantro
• sea salt & pepper, to taste
• toppings: avocado, crushed tortilla chips, jalapeño, cilantro, dairy-free cheese

instructions

1. Heat the water (or oil, if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic, with a pinch of sea salt and pepper. Cook, stirring occasionally, until the onions are translucent.
2. Stir in the jalapeño, carrot, red bell pepper, cumin, chili powder and red pepper flakes. Cook until vegetable are soft, about 7-9 minutes.
3. Pour in the beans, corn and broth. Bring to a slow boil over medium-high heat then reduce to a gentle simmer. Cook until the beans are soft and the broth has lots of flavor, about 20 minutes. Turn off heat.

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