Any excuse to use the new pot… right? It was a delicious and hearty soup, easy to make, and healthy to boot. Plus it made good leftovers the next day (ok two). Serve it with some fresh cilantro and some crumpled tortilla chips on top… mmmm. I really like the refried black beans, but you could definitely use regular refried beans as well.
Ingredients 1 tablespoon olive oil 1 large onion, chopped 3 Р4 cloves garlic, minced 1 green bell pepper, chopped 1 1/2 cups vegetable broth 1 14-ounce can fire-roasted diced tomatoes 15 ounces refried black beans 15 ounces black beans, cooked 1 cup frozen corn kernels 1 teaspoon cumin 1 1/2 teaspoon smoked paprika 1/8 Р1 teaspoon chipotle chili powder (to taste) 1 teaspoon hot sauce (or to taste) 1/2 teaspoon Mexican oregano (optional) salt and pepper, to taste Directions Heat olive oil in a large non-stick pot, and saut̩ the onion until it begins to brown. Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, 20-30 minutes.
