Prep and Cook Time: 30 min.
1 medium onion chopped
1 medium green bell pepper diced about 1⁄4 inch pieces 1-1/2 cups + 1 TBS vegetable broth
6 medium cloves garlic, chopped
2 cans black beans, drained
1 can (8oz) tomato sauce
1 can (15oz) diced tomatoes, (do not drain)
2 TBS ground cumin
2 TBS red chili powder
2 TBS dried oregano
1 cup corn kernels, fresh from the cob!
1⁄4 cup fresh chopped cilantro
salt & black pepper to taste
Heat 1 TBS broth in a medium-size soup pot.
Sauté onion and bell pepper in broth over medium heat for about 5 minutes stirring frequently, until translucent.
Add garlic, cumin, red chili powder and continue to sauté for another minute.
Add 1 1⁄2 cups broth and the rest of the ingredients, except cilantro and corn.
Simmer for another 20 minutes uncovered.
Add corn and cook for another 2 minutes.
Add chopped cilantro and season with salt & pepper to taste.