Eat the Rainbow Black Bean Soup
"When you add greens to hot soup, they instantly wilt and practically disappear. So though I started with 4 cups of lettuce, each time I served this soup I wound up adding more lettuce or spinach to each bowl. Feel free to add as much as you like. Call the kids over so that they can watch as the soup absorbs ridiculous amounts of greenery...."
INGREDIENTS
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1 large onion, chopped
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1 jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)
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1 yellow or red bell pepper, chopped
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2 medium carrots, diced
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3 cloves garlic, minced
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1 small red cabbage, chopped (or 1/2 large cabbage)
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6 ounces mushrooms, quartered
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2 cans (or 3 cups) cooked black beans, rinsed and drained
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1 tablespoon Mexican oregano (or regular oregano)
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1 teaspoon cumin
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1/4 to 1/2 teaspoon chipotle chile powder (or for smokiness without heat use smoked paprika)
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1 tablespoon regular chili powder
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generous grating of black pepper
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1 15-ounce cans diced tomatoes
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5 cups vegetable broth (or water plus 2 servings bouillon)
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2 tablespoons tomato paste
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4 cups chopped lettuce or spinach
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salt to taste (optional)
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