Mexican Black Bean Soup

This delicious soup is vegan as per the recipe, but I usually add a spoonful of
sour cream or some taco cheese stirred in which would make it vegetarian. I
also use veggies from the garden if I have them.  Enjoy!

Mexican Black Bean Soup

1/2 cup red or yellow onion              1 1/2 tsp. minced garlic

1 sweet bell pepper - chopped         1 Tbsp. olive oil

1  15oz. can tomato sauce                 4 cups vegetable broth         

1  15 oz can petite diced tomatoes  2 cans of black beans

1 can Green Giant nibblet corn        1/4 cup fresh cilantro - chopped

1 jalapeno pepper - deseeded & minced

1 1/2 tsp. ground cumin                    1 Tbsp. chili powder

1/2 tsp dried oregano                                    1/2 tsp. paprika

1/4 tsp. ground black pepper                        1/2 tsp. salt or to taste

juice of 1 small lime

* Heat soup pot over medium high heat. Add oil, onion, garlic, and peppers. 
Sauté for 4 to 5 minutes. Add spices and stir for about 30 seconds, then 
slowly add in the vegetable broth. Turn heat to medium and add tomatoes, 
tomato sauce, black beans, corn, cilantro and lime juice. Heat and simmer 
approximately 10 minutes. Serve hot, freezes well.