Categories: Beans, Black Beans, February2012, SBF, Soups, Vegan, Vegetables

Ingredients

• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 cans (or 3 cups) black beans, rinsed and drained
• 1 tbsp. oregano
• 1 tsp. cumin
• 2 bay leaves
• 1-2 tsp. chile powder
• generous grating of black pepper
• 1-2 tsp. minced chipotle chiles in adobo sauce
• 2 15-ounce cans diced tomatoes
• 4-5 cups vegetable broth or water
• 1 cup fresh or frozen corn kernels (optional)
• lime wedges

Directions

1. In a large pot, saute the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges.

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