Southwest Vegetable Soup

Slightly spicy, very yummy. Created tonight in our kitchen.

Ingredients:


~1 14.5oz can fire-roasted diced tomatoes
~1 roasted red pepper (you could roast your own or use a jarred one)
~1 orange pepper, chopped
~2 cups frozen corn
~1 can black beans, drained
~1 can northern beans, drained
~1 32oz. box chicken stock
~1 tbs. cumin
~1 tsp. chili powder
~salt & pepper
~2 cloves garlic, minced
~1/4 cup chopped onion
~2 tbs. olive oil
~a handful of chopped cilantro, for garnish

1. In soup pot, heat olive oil over medium-high heat. Add onions, garlic, and orange pepper and saute until softened.
2. Add tomatoes, beans, chicken stock, cumin, chili powder, and red pepper. Increase heat to high and bring soup to almost a boil.
3. Lower heat and add corn. Add salt and pepper to taste and allow to simmer for 10 minutes.
4. Ladle into bowls and top with cilantro.