- 1 onion, diced
- 1 green pepper, seeded and diced
- 1 jalapeño pepper, seeded and minced
- 5 garlic cloves, minced
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 cup low-sodium vegetable broth
- 2 cups salsa
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1 cup corn, frozen or fresh
- Sea salt to taste
- 1/4 cup chopped fresh cilantro
- In a large stockpot over medium-high heat, sauté the onion, bell pepper, jalapeno, and garlic in a small amount o water until tender, about 8 minutes.
- Reduce the heat to medium and add the black beans, vegetable broth, salsa, chili powder, cumin, and salt to taste. Cook for 10 to 15 minutes. While the soup is cooking, scoop out half of the soup and process in a bender until smooth and creamy. Return the pureed mixture to the pot. (Alternatively, you can use an immersion bender to partially puree the soup right in the pot.)
- Stir in the corn and continue cooking for another 5 to 10 minutes. Serve warm, garnished with the cilantro.
✏️ Tips & Hints
- I like Muir Glen salsa because it is low sodium and has a great fresh flavor.