Black Bean Salsa Soup
With all those lovely heirlooms around, I have to admit, I haven't cooked much lately. But this smoky soup with corn, peppers, and tomatoes requires minimal cooking and makes good use of all that fabulous summer produce. It's a crowd pleaser, vegan, and full of nutrients!
Black Bean Salsa Soup:
1/2 large onion, cut into medium cubes
1 tsp olive oil
1 large jalapeno, deveined, seeded, and chopped
1 red bell pepper, deveined, seeded and chopped
2-3 small mulit-colored peppers, seeded and chopped
1 large poblano pepper, roasted, skin scrapped, deseeded and chopped
16 oz vegetable broth (I used Imagine organic)
2 medium large tomatoes, chopped
1 corn tortilla, julienned ( I used Food for Life's Sproutd Corn Tortillas)
1 can black beans, rinsed
1 bunch cilantro, chopped
1 large ear corn kernels
Heat the oil in a heavy bottomed pan and cook the onions for 4-5 minutes over low heat. Add the jalapeno, red bell pepper, multi-colored peppers and the roasted poblano pepper. Cook for 2-3 minutes. Add the vegetable broth and bring to a boil. Turn down to a simmer and add the tomatoes, corn tortilla, and black beans. Cook for 5 minutes, then add the cilantro and corn kernels. Cook 2-3 minutes, the serve!