Spicy Vegan Black Bean Soup

Ingredients:

• 3/4 cup water (or 2 tablespoons olive oil; if not oil-free)
• 1 red onion, chopped
• 1 clove garlic, minced
• 1/3-1/2 jalapeño, finely chopped, to taste (optional)
• 2 medium-sized carrots, chopped
• 1 red bell pepper, chopped (or any color)
• 4 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/4 teaspoon red pepper flakes, to taste (optional)
• 1 15 oz. can organic sweet corn, drained and rinsed
• 3 15 oz. cans organic black beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1/2 lime, juiced
• 1/4 cup cilantro
• sea salt & pepper, to taste
• toppings: avocado, crushed tortilla chips, jalapeño, cilantro, dairy-free cheese

Instructions:

1. Heat the water (or oil, if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic, with a pinch of sea salt and pepper. Cook, stirring occasionally, until the onions are translucent.
2. Stir in the jalapeño, carrot, red bell pepper, cumin, chili powder and red pepper flakes. Cook until vegetable are soft, about 7-9 minutes.
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