Black Bean Soup with Pico de Gallo

A hearty and tasty black bean soup with bright Pico de Gallo on top, great for a cozy meal at The Beach House Kitchen.

Ingredients:

• 2 cans black beans, drained and rinsed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeo, seeded and minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup corn kernels fresh or frozen

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the jalapeo, onion, garlic, red bell pepper, and onion

Cook the vegetables in oil until they are soft

Add the chili powder and cumin and stir them in

Cook for one more minute

Put in vegetable broth and black beans

Bring it down to a low heat and cook for 15 minutes

Using an immersion blender, blend some of the soup to make it creamy, but leave some whole beans in there for texture

Add pepper and salt to taste

Add the corn kernels and stir them in

Cook for 5 more minutes

To serve, put Pico de Gallo on top and serve hot

Add your favorite toppings, like sour cream, avocado, cilantro, or any other vegetable you like