Chunky Vegan Black Bean Mexican Style Soup

Ingredients
- 1 red or green bell pepper
- 1 carrot and red onion
- 3 cloves garlic, minced
- 1 lemon, squeezed
- 1 can of black beans
- 2 tablespoons of chopped jalapenos
- 1 can of diced tomatoes
- 1 cup of frozen corn
- 1/2 cup chopped coriander, some more for garnish
- 2 avos
- 4 cups of low sodium vegetable broth
- 1 tablespoon of cumin and origanum
- 1/2 tablespoon of smoked chilli flakes and ground coriander
- pinch of cinnamon
- 1 teaspoon of hot sauce
- Garlic croutons
Method
- Chop up your carrots and pepper into cubes
- Finely dice your red onion
- Chop up a bunch of coriander, as much as your heart desires
- Heat up a pot medium-low heat and add add onion, saute until onions are translucent
- Add your garlic and cook until fragrant
- Then add your carrot and chopped pepper, crack some salt and cook until soft, stir occasionally
- Then add your cumin, smoked chilli flakes, ground coriander and origanum
- Add your chopped jalapenos, hot sauce, diced tomatoes, corn, coriander and broth
- Bring to a boil and reduce to a boil for 20 minutes, add your black beans when there are 5 minutes remaining
- For serving, add your lemon over the dish and garnish with avocado and chopped coriander
- For additional topping you can add some delicious garlic croutons
Serves 4