(If fresh produce isn’t available,
frozen or canned vegetables are good)
1 tablespoon olive oil
1 onion, chopped
2 red bell peppers, seeded and chopped
10 fresh mushrooms, quartered
6 roma tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans,
drained and rinsed
1 ½ cups vegetable broth
1 teaspoon salt
Heat oil in a large saucepan over medium/high heat. Sauté the onion, red bell peppers, mushrooms, tomatoes, and corn for 10 minutes or until onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, vegetable broth, and salt. Bring to a boil.
Reduce heat to medium/low. Remove 1 ½ cups of soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot or over rice.
Lianna loves spending time writing, reading, drinking coffee, and hanging out with her family and friends.