Categories: mexican, soup, vegan

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 – 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 1/2 cups vegetable broth
• 1 14-ounce can fire-roasted diced tomatoes
• 15 ounces refried black beans
• 15 ounces black beans, cooked
• 1 cup frozen corn kernels
• 1 teaspoon cumin
• 1 1/2 teaspoon smoked paprika
• 1/8 – 1 teaspoon chipotle chili powder (to taste)
• 1 teaspoon hot sauce (or to taste)
• 1/2 teaspoon Mexican oregano (optional)
• salt and pepper, to taste

Directions

1. Heat olive oil in a large non-stick pot, and saute the onion until it begins to brown. Add the garlic and bell pepper and cook for one more minute.

2. Add all the remaining ingredients and cook until the flavors blend, 20-30 minutes.

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