Black Bean and Red Pepper Soup

2 tablespoons 

Recipe and photo by Sara Newberry

vegetable oil 

1 onion, diced

1 tablespoon chili powder 

2 cans black beans 

1 can diced tomatoes with green chiles, drained

1 jar fire-roasted red peppers, drained and diced 

1 cup chicken stock

Salt and pepper

Sour cream and green 

onions, for garnish 

In a stock pot, heat vegetable oil over medium high heat until shimmering. Add onions and sauté until soft, about two minutes. Stir in chili powder. Add black beans, diced tomatoes and red peppers. Stir in chicken stock. Bring to a boil, then reduce the heat to medium low and let simmer for 15 minutes, stirring occasionally. Season with salt and pepper. Serve garnished with green onions and sour cream.