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.
