The weather keeps on shifting on us. It goes from hot and sunny to windy, cold and rainy. So it is this weekend again. Of course, a nice warm and spicy soup is what comes to my mind. This one is super easy, loaded with veggies and goodies, and simply delicious! You can serve it with some hot bread and a dollop of sour cream, or just as is. Enjoy!
-2 Tbs extra virgin olive oil
-1 red onion, chopped
-1 bell pepper, chopped
-2 cloves garlic, minced
-2 cups vegetable broth
-2 (15 oz each) cans black beans, rinsed and drained
-1 (14.5 oz) can petite diced tomatoes with zesty jalapenos
-2 Tbs red wine vinegar
-1 tsp dried oregano leaves
-1 tsp cumin
-1/2 tsp cayenne
-1 tsp salt
-1/2 tsp pepper
-12 oz shrimp, peeled, deveined, with tail removed
In large saucepan, heat oil. Add the onion and bell pepper. Cook for about 5 minutes, stirring ice in a while. Add the garlic and cook for 30 more seconds.
Stir in the broth, black beans, tomatoes with the juice and vinegar. Stir well and bring to a simmer. Add the remaining ingredients, except for shrimp and simmer for about 15 minutes.
Using your immersion blender or working in batches in a regular blender, puree soup until smooth, or to your desired consistency (I like to leave a few chunks in mine).
Once pureed, add the shrimp and cook for a couple of minutes or until shrimp becomes nice and pink. Ladle into bowls and enjoy!