I had this at a party last night. Yum!! Dip in carrots, green pepper, pita chips, asparagus - whatever!

http://mideastfood.about.com/od/dipsandsauces/r/spinachfetahumm.htm

As spicy as you want it to be! This soup is an easy vegetarian dish - or toss in shredded chicken if you prefer.

Ingredients

• 4 carrots
• 3 TBS olive oil
• 1/2 orange bell pepper
• 1 green bell pepper
• 1/2 Spanish/yellow onion
• 6 sprigs of cilantro
• 28 oz crushed tomatoes
• 32 oz broth (chicken or vegetable)
• about 8 oz corn
• about 8 oz black beans
• 2 TBS salsa verde
• Salt and pepper if desired

Instructions:

1. Chop 4 carrots into bite size pieces and brown them in a large skillet with a few tablespoons of olive oil. Stir occasionally and in the meantime…

2. Chop into small pieces:

• 1/2 Large orange bell pepper
• 1 large green bell pepper
• 1/2 Large Spanish/yellow onion
• 6 sprigs of cilantro

3. After the carrots lightly brown and can be easily poked with a fork (around 10 min) add in your peppers and onions and saute all veggies.

4. In your soup pot, add crushed tomatoes and broth. Stir until blended over med/high heat

5. Once your veggies have softened, add them to the pot.

6. Now add black beans and corn to soup.

7. make it spicy - Add 4oz salsa verde OR jalapeno peppers without seeds OR chipotle peppers without seeds.

Add salt and pepper if desired.

8. Let simmer for 10-20 minutes.

May be made ahead and refrigerated.

When serving, ladel into bowls and top with crushed tortilla chips, sour cream, cilatnro and shredded cheese.

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