spicy black bean soup

I can't lie.  I make soup when it's cold.  And I think it's my favorite meal for winter.  I don't actually have a favorite soup, but if the soup has beans, I'm happy.  So as the snow fell last Friday and the winter wind chilled our bones, I made soup, and I made it spicy to make sure we'd stay warm.

2 cans black beans, rinsed and drained
2 cups broth or water
1 can diced tomatoes (I used Rotel for extra spiciness)
1/2 cup salsa
1-2 cups corn (fresh, canned or frozen)
1 T olive oil
2 garlic cloves, minced
1/2 bell pepper, chopped
1 small onion, chopped
1/2 cup chopped carrots
2 tsp cumin
2 tsp chili powder
cayenne powder and hot sauce to taste
serves 4-6

Chop the vegetables and saute in olive oil in a large pot or dutch oven.  Add minced garlic when vegetables are almost browned.  Stir frequently to keep from over-browning.

While vegetables are browning, pour rinsed and drained black beans into a large bowl, and mash lightly.  I like whole beans left for the soup, so I really don't mash the heck out of these.  So mash to your preference!

Once vegetables are lightly browned, combine the rest of your ingredients in your pot and bring to a boil.  I used water instead of broth, and added a couple shakes of salt.  The mashed beans give the soup some body, so it won't be watery at all.  But broth is great too.  Don't let me talk you out of broth.  I'm pro-broth!  Turn the heat down to low and simmer for an hour or so.

Garnish with sliced avocado, sour cream, extra hot sauce or shredded cheese.  Or all of the above if you are me!  Enjoy, and I hope you're staying warm this March.