Vegetable Salsa Soup

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (16-ounce) jar chunky salsa

Directions

1. Heat the oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, bell pepper, and jalapeno pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
2. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook, stirring, for 1 minute.
3. Add the broth, tomatoes, black beans, and salsa. Bring to a boil, reduce the heat, and simmer until the vegetables are tender, about 20 minutes.
4. Serve hot, topped with a dollop of sour cream and a sprinkle of cilantro, if desired.

Interesting Facts

• This soup is a great way to use up leftover vegetables.
• Canned black beans are a convenient and nutritious addition to this soup.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days.