Easy Black Bean Soup, a healthy, super flavorful vegetarian soup! Enjoy loads of black beans, fire roasted tomatoes, corn, peppers, garlic and everything that makes a for great southwest flare!
Dump the beans into a fine mesh colander, rinse and pick through to make sure that there are no stones or twigs. Add the washed beans to a large container to allow for expansion, plus a 1/4 teaspoon of baking soda. Add enough water to cover the beans by an excess of 2-inches of water. Let the beans sit overnight. Before cooking the next day, drain the beans, flush well with water and then proceed with recipe.
Heat a large heavy-bottomed Dutch Oven or soup pot over medium-high heat. Add the olive oil and reheat for 30 seconds. Stir in the onions, red bell, yellow bell, green bell, jalapenos, and corn. Sauté for 5 minutes.
Add the garlic, cumin, chili powder, and oregano sauté an additional 2 minutes.
Stir in the tomatoes, all of the black beans, and broth. Bring to a simmer and reduce heat to medium-low, cook for 90 minutes or until the desired doneness., Stir frequently and taste to test for doneness and flavor. Adjust with salt, pepper and more seasonings as desired.
Remove a cup and a half of the cooked beans and place in a food processor or blender. Purée until smooth and then add back to the soup and stir until combined.
Remove from the heat, ladle into warm bowls and garnish with crispy tortilla strips, cilantro, and fresh lime juice, or any other desired toppings.