A friend of mine sent me a recipe a few months ago for a southwest style black bean soup. I love easy recipes, and this one was super simple. The days are getting longer and I’m almost ready to put the crockpot on hiatus for awhile, but still like to cook ahead and freeze some meals to have on hand in a pinch. This is an easy dinner to make so you can enjoy the longer evenings outside instead of in your kitchen, and you can freeze the leftovers. This is a vegan dish that can be adapted to any diet.
1 small onion, diced
1 green or red pepper, chopped
3 garlic cloves, minced
3 cans, 14.5 oz., of vegetable broth
2 cans black beans, 15 oz. each, drained and rinsed
1 can diced tomatoes, 28 oz., undrained
1 cup frozen corn
1 1/2 tsp of chili powder
1 tsp ground cumin
Olive oil, salt & pepper to taste
1/2 cup minced fresh cilantro
1 avocado, pitted and diced, for garnish
In a large pot, heat the olive oil over medium heat. Add the onions and pepper and cook until almost tender. Add the garlic and sautee one more minute.
Stir in all remaining ingredients except the cilantro. Bring to a boil, then reduce heat, cover and simmer for 20 minutes. Stir in cilantro and serve. Add diced avocado to the bowl.
ENJOY! Have a great week and happy cooking.