Quick Bean Soup

4 tablespoons olive oil

1 organic pepper diced

1 small onion diced

1 whole garlic bulb cloves separated and minced

2 teaspoon chili powder

2 cans (14 1/2 ounces each) diced organic tomatoes in juice ( I like Muir Glen Fire Roasted)

2 cans (15 ounces each) black beans, rinsed and drained

20 ounces stock (veggie or chicken)

2 cups frozen corn kernels

Coarse salt and ground pepper

In a large saucepan, heat oil over medium. Cook pepper and onion about 15 minutes and add garlic and chili powder, about 2 minutes. Add tomatoes (with juice), beans, stock, corn, season with salt and pepper. Add water if it is too thick.

Bring soup to a boil; reduce to a simmer and serve.

Add cheese, chopped green onions, sour cream or tortilla chips for an interesting addition.

Related posts:

1. Stuffed Pumpkin 1 pumpkin – about 4 pounds salt 1 Tablespoon butter...
2. Lentil Soup with Kale & Squash Alsatian Style 1 onion, diced 1/2 cup extra virgin olive oil 5...
3. Sautéed Tuscan Kale with Garlicky White Beans Serves 4 16 medium kale leaves ½ cup extra virgin...
4. Vegetable Samosa I use the frozen pastries at the Brazilian Market if...
5. Roasted Squash with Onion, Oregano & Mint Squash or Pumpkin? (I like Butternut Squash or Long Island...

Related posts brought to you by Yet Another Related Posts Plugin.

Tagged as: bell pepper, black beans, canned organic tomatoes, chili powder, corn, garlic, olive oil, onion, soup, stock