SPICY VEGAN BLACK BEAN SOUP

There’s nóthing better than a warming bówl óf yóur favórite sóup ón a cóld, dreary night. Nót the kind óf sóup fróm a can, but the easy hómemade kind that’s cómfórting and góód fór the sóul, with enóugh leftóvers fór days.

INGREDIENTS

• 3/4 cup water (ór 2 tablespóóns ólive óil; if nót óil-free)
• 1 red ónión, chópped
• 1 clóve garlic, minced
• 1/3-1/2 jalapeñó, finely chópped, tó taste (óptiónal)
• 2 medium-sized carróts, chópped
• 1 red bell pepper, chópped (ór any cólór)
• 4 teaspóóns gróund cumin
• 2 teaspóóns chili pówder
• 1/4 teaspóón red pepper flakes, tó taste (óptiónal)
• 1 15 óz. can órganic sweet córn, drained and rinsed
• 3 15 óz. cans órganic black beans, drained and rinsed
• 4 cups lów-sódium vegetable bróth
• 1/2 lime, juiced
• 1/4 cup cilantró
• sea salt & pepper, tó taste
• tóppings: avócadó, crushed tórtilla chips, jalapeñó, cilantró, dairy-free cheese

INSTRUCTIóNS

1. Heat the water (ór óil, if preferred) in a sóup pót ór large dutch óven óver medium heat. Stir in the ónións and garlic, with a pinch óf sea salt and pepper. Cóók, stirring óccasiónally, until the ónións are translucent.
2. Stir in the jalapeñó, carrót, red bell pepper, cumin, chili pówder and red pepper flakes. Cóók until vegetable are sóft, abóut 7-9 minutes.
3. ...
4. .........

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