Stormy Black Bean Soup

• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 cans (or 3 cups) black beans, rinsed and drained
• 1 tbsp. oregano
• 1 tsp. cumin
• 2 bay leaves
• 1-2 tsp. chile powder
• generous grating of black pepper
• 1-2 tsp. minced chipotle chiles in adobo sauce
• 2 15-ounce cans diced tomatoes
• 4-5 cups vegetable broth or water
• 1 cup fresh or frozen corn kernels (optional)
• lime wedges

1. In a large pot, saute the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges.

onion, garlic, green bell pepper, black beans, oregano, cumin, bay leaves, chile powder, generous grating of black pepper, chipotle chiles, tomatoes, vegetable broth, corn, lime wedges

Taken from www.epicurious.com/recipes/member/views/stormy-black-bean-soup-1270627 (may not work)