Bean & Corn Soup
  1. Heat a Dutch oven or other medium pot over medium heat, add about a tablespoon of oil and heat until warmed. Add the onion, celery, and peppers, stirring frequently and saute until the onion just starts to soften. About 2 to 3 minutes.
  2. Add the chorizo, if using, stir frequently to break up as it cooks. When it looks nearly done stir in the garlic. Let cook an additional 2-3 minutes, still frequently stirring.
  3. Add the broth and beans, then using an immersion blender, blend to puree the beans and vegetables.
  4. Add the remaining beans and corn, stir and set heat to low. Stir in spices, lime juice, and diced tomato (if using). Simmer for 5-10 minutes until thoroughly heated before serving.
Recipe Notes

Serve with a variety of garnish options and let everyone add their own. Garnish Suggestions: chopped cilantro, chopped green onion, sour cream or Greek yogurt, guacamole, shredded cheese, broken up tortilla chips.