Here I go tweaking again… I came across a recipe recently for a Spicy, Latin inspired Soup and of course, had to tweak it…I don’t know why I do these things, I just do.   As usual, it turned out fantastic….

You can customize this recipe to your tastes as well.  If you are a wimp with the heat, leave out the Jalapeño Peppers and/or cut down on the Chipotle Chile Powder.

Ingredients

2 Tbsp Olive Oil
2 Sweet, White Onions, diced
1 Red Bell Pepper, seeded and diced
2 Jalapeño Peppers, seeded and diced
4 Cloves Garlic, minced
1 Tbsp Chipotle Chile Powder
1 tsp Ground Cumin
Salt and Pepper to taste
8 cups Veggie Broth or Chicken Broth
(home-made preferably, or low sodium, store bought)
1 – 14 oz Can of no-salt or low sodium diced tomatoes (or homemade)
2 – 14 oz Cans of Black Beans
(low sodium, and rinsed well, or rehydrate and cook from dry)
1 Cup Frozen Corn Kernels, thawed
4 Cups Baby Spinach leaves
1 Lime, zested and juiced
1 Tbsp Dried Cilantro or 1/4 Cup Fresh, chopped
1 Tbsp Dried Parsley or 1/4 Cup Fresh, chopped

Directions

Heat Olive Oil over medium heat in a large stock pot, add onion, reduce heat to medium-low and saute until transluscent, about 15 minutes.  Add garlic and peppers and cook for anouther 5 minutes.  Add chile powder, cumin, salt and pepper, mix to incorporate well.

Add the broth and the tomatoes; bring to a boil, reduce heat to a simmer and add the beans and corn.  Let simmer for about 15 minutes.  Add the lime juice and zest, the spinach leaves, cilantro and parsley.  Simmer for another 10 to 15 minutes.

Makes about 12 cups