Scandalous Black Bean Soup

1 T. olive oil
2 stalk celery, diced
1 medium onion, diced
2 diced carrot
2 cloves garlic, minced
2 jalepeno pepper, finely chopped
1/2 t. chili powder
1/4 t. paprika
1/2 t. cumin
1.5 t. salt
3/4 t. pepper
1 pound cooked or 4 cans black beans
1 can diced tomatoes with mild green chilies
1.5 cups pre-made or packaged vegetable stock
2 c. whole kernel corn
2 bay leaves
2 T. lime juice
1/4 t. cayenne
1 c. chopped cilantro

Serve with tortilla chips, or sour cream if desired.

Heat olive oil in a stock pot. Saute celery, onion, and carrot in the oil for 1 minute. Add garlic, jalapeno pepper, chili powder, paprika, ground cumin, salt and pepper. Stir until well blended and heat for 1 more minute.

Add beans, tomatoes, vegetable stock, corn, and bay leaf. Simmer for 20 minutes. Remove soup from heat, discard bay leaf. Stir in lime juice, cayenne and cilantro.


Serving Size: 8 one-cup servings