Black Bean Soup

This is one of my favorite soups.  I cook a big batch and freeze it for lunches. 

*From the Whole Life Nutrition Cookbook

Serves 6

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
1/4 teaspoon sea salt
1 medium red bell pepper, diced
1 large carrot , diced
1 small jalapeno chili pepper, seeded and chopped
1 teaspoon cumin powder
1 1/2 teaspoons oregano
1/2 teaspoon chili powder
1/4 teaspoon chipolte pepper
1 teaspoon paprika
pinch cayenne
2 to 3 cup of water
3 cans of black beans
2 cups chopped fresh tomatoes or one 14-oz can 
1 cup of corn kernels
1/2 cup chopped cilantro
2 teaspoons of sea salt
1 tablespoon apple cider vinegar


Directions:


1. Heat olive oil in a large soup pot over medium heat, add chopped onion and sea salt.  Saute until slightly golden, then add red pepper, carrot, jalapeno pepper, saute-stir a few minutes more.  Add spices and stir to coat.


2. Add water, black beans, tomatoes, and corn, add more water if necessary.  Turn heat to medium-low and simmer until vegetables are fork tender, about 20-25 minutes.


3. Remove pot from heat and add cilantro.  Add sea salt to taste.  Add apple cider vinegar.  Taste and adjust salt and seasonings if necessary.