Now that fall is here, this is normally the time we feel the need to prepare warming foods. Not only will this spicy soup warm your soul, the ingredients provide a plethora of nutrients, and the cancer fighting anti-oxidants. Black beans are high in molybdenum, folate, fiber, protein, and manganese, as well as the antioxidant compounds called anthocyanins. These compounds work synergistically with other compounds found in whole foods to protect against cancer and other diseases. For a less spicy soup, eliminate the jalapeño peppers. Serve bowls of soup with a dollop of Coconut Milk Yogurt.
1 tbsp. extra-virgin olive oil                     1/4 tsp. chipotle chile powder
1 medium onion, chopped                       pinch cayenne pepper
1 medium red bell pepper, diced             2-3 cups water
1 large carrot, diced                                6 cups cooked black beans
1 small jalapeño pepper, finely diced      2 cups chopped tomatoes
1 tsp. ground cumin                                1 cup fresh or frozen organic corn kernels
1 tsp. paprika                                          1/2 cup chopped fresh cilantro
1/2 tsp. dried oregano                             2 tsp. sea salt or Herbamare
1/2 tsp. child powder                               1 tbsp. apple cider vinegar



Heat the olive oil in a 6-quart pot over medium heat. Add the onion and a pinch of sea salt and saute until slightly golden. Add the bell pepper, carrot, and jalapeño pepper (if using) and saute, stirring occasionally, for a few minutes more. Add the spices and stir to coat.

Add the water, black beans, tomatoes, and corn kernels and more water if necessary.

Reduce the heat to medium-low and simmer until the vegetables are fork-tender, 20-25 minutes.

Remove the pot from the heat and add the cilantro. Season with sea salt or Herbamare. Stir in the vinegar. Taste and adjust the salt and seasonings if necessary.

From The Whole Life Nutrition Cookbook