Ready in 40 minutes.
1 tablespoon Olive Oil
1 onion chopped
2 red bell peppers seeded and chopped
1 Jalapeno pepper, seeded and minced (if you dare)
10 fresh baby bella mushrooms quartered
6 roma tomatoes diced
1 cup fresh or fresh frozen corn kernals
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans drained and rinsed
1 ½ cups chicken bone broth or vegetable stock
1 teaspoon salt
- Place oil in large saucepan over medium heat. Saute the onion,, peppers, mushrooms, Jalapeno, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in the black beans, stock and salt, Bring to a boil.
Remove 1 ½ cups of the soup to a food processor or blender, puree and stir the bean mixture back into the soup. Serve hot and its even good cold the next day