Spicy Black Bean Soup

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Here’s a satisfying soup that will excite your taste buds. Balsamic vinegar is the secret ingredient that brings out the flavor instead of salt. Serve this soup with a side of warm corn tortillas and a crisp cool salad. Or serve it cold as a chilled summer soup. Garnish with a squeeze of lime, a dash of nutritional yeast, a slice of avocado or your favorite summer herbs. WARNING: This soup is accompanied by a GIANT KICK of flavor.

About 4 cups of cooked black beans (or two 16 ounce cans salt-free black beans w/ their liquid)
About 4 cups of diced tomatoes with their juice (or two 14.5 ounce cans salt-free tomatoes with their juice)
2 large Italian green peppers (mild)
1 large sweet white onion
1 cup water
1/4 cup Balsamic vinegar

spice mix:
1 teaspoon curry powder
1 teaspoon smoked jalapeno chili powder
1 teaspoon cumin
1 teaspoon cinnamon
1 dash white pepper

Garnish
Squeeze of fresh lime
1/4 cup nutritional yeast

1. Chop the green peppers and onions to 1″ chunks.
2. Heat 1/2 cup of water in a heavy duty sauce pan and allow it to boil.
3. Add the green peppers and onions and saute until they are al dente (about 5 minutes).
4. Add the spices and vinegar and continue cooking for about 3 minutes until the spices are well-incorporated and the liquid is reduced by about half.
5. Add all of the remaining ingredients (except the garnish) and cook for about 30 minutes.
6. Add water to your desired thickness (about an additional half cup).
7. Remove from the heat and let set for about 20 minutes before serving.

Soup may be chilled for several hours (or overnight) and served cold.
Garnish with a squeeze of lime and a dash of nutritional yeast.

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