Courtney's Stormy Black Bean Soup

This is a recipe I've made a couple times with my friend who is a vegan. I didn't expect to like it as much as I did!
You can find tons of great vegan recipes on this website: http://blog.fatfreevegan.com/2006/10/stormy-black-bean-soup.html

Stormy Black Bean Soup

Vary the amount of spices in this to suit your taste. I used the minimum amounts given, which put this right at the outer edge of my daughter’s spice tolerance.

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

Instructions

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. Makes 4-6 servings.

Preparation time: 5 minute(s) | Cooking time: 1 hour(s)

Number of servings (yield): 6