Smoky Vegan Black Bean Soup

3 cans black beans, drained and rinsed
1 can corn niblets
1 can Chipolte peppers in red/adobe sauce
1 large can diced tomatoes, not drained
1 green pepper
1 large onion
Cilantro (garnish, optional)
2 tablespoons olive oil
4-5 cloves of garlic
1 tablespoon cumin
3 teaspoons chili powder
6 cups vegetable broth (or other broth/water)

Dice onion and green pepper; mince garlic. Sautee with olive oil in a soup pot over medium heat for 10 mins.

Add canned tomatoes with juice, black beans and broth or water, stir.

Add spices, stir.

Remove 3-5 Chipolte peppers and finely dice. Tip: wear a sandwich bag over each hand when chopping or use a food processor to avoid getting oils on your hands that will burn you and the kids! HOT PEPPERS. . Add to the pot and stir.

Add 1-2 teaspoons of the sauce from the can of chipolte peppers. It’s very smoky but also VERY HOT, so add according to how spicy you like. If you want to feed it to the kids, remove some soup and boil in a separate pot, before adding chili’s.

Bring to a boil. Turn down to medium-low heat and allow it to simmer 1 hour or MORE.

15- 20 mins before serving, add corn niblets.

Serve with lime wedges, cilantro and non-fat yogurt or sour cream.