Yash KamaniQuick and Spicy Black Bean Soup

Quick and Spicy Black Bean Soup By: Yash Kamani

This is a quick recipe my mom taught me before I left for school. You don’t need a ton of ingredients and it still ends up being a pretty tasty and satisfying meal all on its own. Plus it’s really easy to make a lot of it at once and stays well in the fridge!

Ingredients (serves about 3-4 portions):

Olive Oil 2 Cans of Black Beans (you can use kidney beans or mix and match if you prefer too) 2 Bell Peppers 1 big or two small onions 3 Tomatoes 1 Jalapeno Cumin Powder (don’t skip this… I think it’s the secret key) Salt Cilantro Optional: Hot Sauce, Tortilla Chips, and Shredded Cheese

Instructions:

1. Cut your vegetables. Bell Peppers can be cut into squares, onions, tomatoes and jalapenos should be diced small. 2. In a big pot, turn the flame up to medium heat and drizzle in some oil. Throw in your onions. 3. Once the onions start to soften, throw in your bell peppers and jalapeños. 4. Let the vegetables sauté for 5-7 mins (until they seem reasonably cooked). 5. Now, throw in both cans of beans (including the water from the can) 6. Add your cumin and salt to taste now

Quick and Spicy Black Bean Soup (continued)

7. OPTIONAL: Add hot sauce at this step for an extra kick! I use the habanero hot sauce from Trader Joe’s but anything you like can work! 8. Let the soup simmer for 10-12 mins, add water to your desired consistency if need be. Garnish with cilantro. 9. OPTIONAL: Serve w/ shredded cheese on top and/or Tortilla chips on the side a. If I’m really hungry or low on soup I make some nachos on the side!