very slightly modified from Peas and Thank You
1/2 large onion, chopped
1 large bell pepper, chopped
1 bunch green beans, cut into 1/2 inch pieces (my addition based on the abundance of beans from our CSA this week)
2 teaspoons minced garlic
1 Tablespoon cumin
1 teaspoon chili powder (that was my addition, I like the heat)
1 14 oz. can diced tomatoes, in juice
1 14 oz. can black beans, drained and rinsed
1 4 oz. can green chiles
1 qt. vegetable broth (I ended up using just over 2 cups for a slightly thicker soup)
salt and pepper
toppings: lime and chopped avocado
- In a large pot that has been sprayed with cooking spray or oil, sauté peppers, onions, and beans over medium high heat for 3-4 minutes.
- Add garlic, cumin and chili powder and sauté for an additional minute, until aromatic.
- Add tomatoes, chiles, beans and vegetable broth and bring to boil.
- Lower heat and simmer for 15 to 20 minutes.
I served mini cheese quesadillas on the side for dipping.
I liked the soup a little thick, because I love chili, and also because I didn't use a large enough pot and it would have boiled over if I had added the full quart.