Easy Black Bean Soup

From: Kim Campbell, Plantpure Recipes

Yields 4 servings

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

1 onion, diced

1 pepper (any color), diced

1 jalapeno pepper, seeded and diced

5 garlic cloves, chopped

2 15 oz cans black beans, drained and rinsed

1 cup corn, frozen or fresh (I like to use frozen roasted)

1 cup low sodium vegetable broth

2 cups salsa (low sodium- such as Muir)

1 tablespoon chili powder

1 teaspoon cumin powder

¼ cup cilantro, chopped (garnish)

Directions:

Sauté the onions, peppers, jalapeno, and garlic in a small amount of water, until tender. Add black beans, vegetable broth, salsa, chili powder and cumin powder. Cook over medium heat for 10-15 minutes. While soup is cooking, scoop out half of the soup and process in a blender until smooth and creamy. Add the pureed mixture back to the pot. Stir in corn and continue to cook for another 5-10 minutes. Serve warm and garnish with cilantro.