Soup's On, Part IV: Confetti Black Bean Soup

This soup is the easiest yet.  This type of black bean soup is brothy, with whole beans, instead of thick with pureed beans.  I like to make it with plenty of brightly colored veggies, hence "confetti." 

Instead of yellow or white onions, I like to use green onions in this soup, for their nice sharp flavor as well as bright green color.  But, any sort of onion will do, even red onions if you like them.  Most of these ingredients are things I keep around, but if I don't have them all, leaving something out here or there is totally fine. You should adjust amounts to your preference and ingredient availability, but here is a general format to start with:

Canola or other veggie oil
3 green onions, white and green parts, chopped
1 roasted red pepper (a few tablespoons), chopped
1/4 c sweet corn, frozen or canned
1 can black beans, with the canned liquid
2 tbsp mild green chiles, chopped
3-4 cups very good veggie stock, plus extra water
1 tsp salt
1/2 tsp smoked paprika
1/4 tsp crushed red pepper
dash of garlic
black pepper
fresh cilantro

Sautee the onions in a few tablespoons of oil for just a minute or two, and then add in the other ingredients.  I use the liquid from the canned beans, plus about 3 cups each veggie stock and water, to produce the broth for the soup.  After the soup has simmered together for a few minutes, taste for seasoning, and add salt or seasonings as necessary.  Fresh cilantro and some crunchy tortilla strips make a nice garnish for this super-easy soup.

Happy eating!