From Michael Slaboch
[Ed: Michael posted a prettier photo of his (very tasty) soup on his own blog, here. Gotta love a vegan soup with optional cheese.]
Ingredients2 tablespons canola oil 1 red pepper, seeded and chopped 1 green pepper, seeded and chopped 1 red onion, chopped and finely diced 2 cloves garlic. minced 2 tablespoons fresh oregano (or 2 teaspoons dried) 1 tablespoon cumin 1 tablespoon chili powder 2 jalapeno peppers, seeded and chopped 3 fresh tomatoes or 1 cup diced canned tomatoes with juice 4 cup cold water juice from 1 fresh squeezed lime 1 can black beans, drained and rinsed 2 cups fresh or frozen corn kernels fresh cilantro, chopped fresh tortilla chips, crushed grated monterey jack cheese kosher salt
Heat the canola oil in a saucepan over medium-high heat. Saute the red and green peppers, onion, garlic, oregano, cumin, and chili powder for 3 minutes, until the onion is translucent, stirring often. Add the jalapeno and tomatoes; continue stirring for one minute. Add the fresh lime juice and cold water.
Bring the soup to a boil, then reduce the heat and simmer uncovered for 20 minutes. Add the black beans and corn and return the soup to a boil. Remove the soup from the heat, put crushed tortilla chips in the bottom of the bowl, stir in the cilantro and cheese (if desired), and season with kosher salt.