Eat the Rainbow Black Bean Soup

1 large onion, chopped
1 jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)
1 yellow or red bell pepper, chopped
2 medium carrots, diced
3 cloves garlic, minced
1 small red cabbage, chopped (or 1/2 large cabbage)
2 cans (or 3 cups) cooked black beans, rinsed and drained
1 tablespoon Mexican oregano (or regular oregano)
1 teaspoon cumin
1/4 to 1/2 teaspoon chipotle chile powder (or for smokiness without heat use smoked paprika)
1 tablespoon regular chili powder
generous grating of black pepper
1 15-ounce cans diced tomatoes
5 cups vegetable broth (or water plus 2 servings bouillon)
2 tablespoons tomato paste
4 cups chopped lettuce or spinach
salt to taste (optional)

1.In a large pot or pressure cooker, saute the onions until they soften. Add the peppers and carrots and cook for another two minutes. Add the garlic and remaining vegetables and cook for another two minutes.

2. Place sauteed vegetables and all remaining ingredients EXCEPT lettuce and salt into slow cooker. Cook on low for 8 hours or high for 4-6 hours. Just before serving, stir in the lettuce and salt and add additional seasonings, if necessary.

Serving Size: 8 servings