So we have made it to day 7!!!! The last day of the week-long Veg Out Challenge! Did the Carnivorous Killer make it?
Yet again- there is only one way to find out!

Vegan Black Bean Soup

INGREDIENTS

• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 cans (or 3 cups) black beans, rinsed and drained
• 1 tbsp. oregano
• 1 tsp. cumin
• 2 bay leaves
• 1-2 tsp. chile powder
• generous grating of black pepper
• 1-2 tsp. minced chipotle chiles in adobo sauce
• 2 15-ounce cans diced tomatoes
• 4-5 cups vegetable broth or water
• 1 cup fresh or frozen corn kernels (optional)
• lime wedges

DIRECTIONS

In a large pot, saute the onions, garlic, and bell pepper until the onions soften, about 3 minutes.

Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water.

Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency.

Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Makes 4-6 servings.

Recipe via Fat Free Veegan Kitchen