Corn Leek and Pepper Soup

Corn, Leek and Pepper Soup (from A Little Bit Crunchy A Little Bit Rock and Roll)

1 (15.5) ounce can black beans, drained and rinsed (or cooked dried beans)

4-5 ears cooked corn on the cob

3 peppers (I used a red, orange, and green)

2 leeks, sliced and washed well

1 jalapeño, minced

1 large soft skinned tomato (I used a yellow) chopped

1 bunch cilantro, washed and chopped

4-6 cups vegetable stock

2 Tablespoons olive oil

2 teaspoons cumin

2 teaspoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1 teaspoon chili powder

1 lime, juiced

salt and pepper to taste

*Additional toppings: avocado, shredded cheese, green onions, etc. 

1. In a large stock pot, heat up the 2 tablespoons of olive oil. Add the leeks with a pinch of salt. Sauté for about 3 minutes. Add the peppers and jalapeño and continue cooking for about 3 more minutes. Add in the cumin and chili powder. 

2. Meanwhile, remove the corn kernels from the cob with a knife. Drag the back of your knife along the cob to remove the juice and small bits of corn that remain on the cob. Add this to the stock pot along with the chopped tomato, black beans, cilantro, fresh thyme leaves and oregano. 

3. Add enough stock to just barley cover the vegetables. Bring to a boil and then lower the soup to a simmer. Keep the soup warm until you are ready to serve it. Add more broth if you'd like a thinner soup. Season your soup with salt and pepper to taste and add the lime juice. 

Serve with Yeast-Raised Corn Bread Sticks or Whole Grain Corn Bread