Rainbow Black Bean Soup

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The most colorful soup we’ve ever laid eyes on…and one of the easiest (and most delicious!)

4 1/2 cups vegetable broth

2 cups cooked black beans

2 cups chopped tomatoes

1 cup onion, chopped

1 cup red pepper, chopped

1 cup red chard, chopped

3/4 cup frozen corn

1/2 cup purple carrot, chopped

1/2 cup carrot chopped

1/4 cup celery, chopped

1 jalapeno, minced

1 tbsp olive oil

3/4 tsp sea salt

1/4 tsp marjoram

1/4 tsp black pepper

  • In a large saucepan over medium heat, cook oil and onions for 5 minutes
  • Add remaining ingredients EXCEPT chard, and bring to a boil
  • Reduce to a simmer, cover, an d cook for 30 minutes, stirring every 10 minutes
  • After 30 minutes, turn off heat, add chard, and stir in until wilted
(purple carrots from the winter farmer’s market!)

 

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