Ingredients (use vegan versions):
- 1 large can black beans (drained)
- 1 can stewed tomatoes
- 1 small red bell pepper, chopped
- 1 small white onion, chopped
- 3 cloves garlic, coarsely chopped
- 2 jalapeno peppers sliced (less if you don't like it so spicy)
- 1 carrot, sliced
- 1/2 cup corn kernels (frozen is better, but canned is good too)
- any other vegetable you would like
- olive oil
- oregano
Directions:
In a medium sized frying pan saute jalapeno
and garlic in olive oil. Toss in a good sized
pinch of oregano. Saute until slightly soft. In
a blender throw in the can of tomatoes, garlic
and jalapeno, blend until liquefied. Back in the
frying pan saute red pepper, onion, and
carrot.
In a sauce pan put in drained beans, and
tomato mixture. When that begins to boil add
the red pepper and onion, then throw in the
corn.
After the soup had been simmering a while, I
took about a cup of the soup and blended it to
give it a smoother texture, this is optional.
You can serve it as a soup, or with rice, or
burrito filling.
Serves: 6-8
Preparation time: 30 min
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