- 1⁄4 cup vegetable broth
- 1 yellow onion
- 3 garlic cloves, minced
- Freshly ground black pepper
- 1 large red bell pepper, diced
- 1 jalapeno, seeded, if desired, and diced
- Kernels from two ears fresh corn, or 11⁄2 cups frozen corn kernels
- 1 medium zucchini, chopped
- One 24-oz can crushed tomatoes
- 3 cups vegetable broth
- 2 tsp ground cumin
- 1⁄2 tsp chili powder
- 1⁄4 tsp cayenne
- 1 tsp sea salt, or to taste
- 1 (15 oz) can or 1.5 – 2 cups black beans (or beans of choice)
- Fresh lime juice, to garnish on top
- Fresh Cilantro
- Chopped avocado, for garnish
- Tortilla strips (corn or flour tortillas, olive oil, garlic powder, chili powder, to taste) peppers
- In a large pot heat vegetable broth over medium to low heat. Add onion, and garlic and sauté for about 5 minutes.
- Stir in the bell pepper, jalapeno (if using), corn kernels, and zucchini. Raise the heat to medium-high and sauté for 10 minutes more.
- Add the crushed tomatoes, broth, cumin, chili powder, and cayenne and stir well. Season with salt and pepper.
- Bring the soup to a low boil and reduce the heat to medium. Simmer, uncovered, for 10 – 15 minutes, until the vegetables are tender. Stir in the black beans and simmer for 2 minutes more.
- Ladle the soup into bowls and garnish with your choice of toppings.
Adapted from Oh She Glows A wonderful soup to transition from end of summer into Fall. It packs a bounty of summer flavors, with a warming comfort for those cooler summer evenings. Be sure to season well, as it will really bring out the flavors.
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