July in a Bowl

Very happy with how this soup came out.  Double the recipe if you want leftovers.  The broth is very flavorful due to the combo of the seasonings and all the delicious fresh backyard and local vegetables.  It's also fast and easy to make-- about 20 minutes start to finish.

Black Bean Garden Soup
3-4 bowls.

2 teaspoons olive oil
1/4 cup diced yellow onion
1 small jalapeno pepper, seeds removed and finely chopped
Kernels cut from one ear of corn
2 cloves of garlic, finely chopped
About 2 teaspoons finely chopped fresh oregano (or 1/2 tsp dry)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon sea salt
1 can of black beans, drained
1 can of water
1/2 very large tomato, chopped (1 medium tomato)
1 very large kale leaf, stem removed and finely chopped
Juice of one lemon

Warm up the oil over medium heat in a dutch over (or a crummy soup pot like I used as I wasn't expecting this to be blog worthy).  Add the onions and let them cook a few minutes, then stir and add the jalapeno and cook a few more while you cut the corn off the cob.  Add the corn and allow to cook two or so minutes more.  Add the garlic and cook another minute, stirring.  By now the onions should be browned or browning and the pepper smell should be strong.  Add the oregano, cumin, coriander and salt; stir.  Then add the beans, water and tomato and turn the heat to high to bring to a boil.  Make sure to stir well and bring anything stuck on the bottom of the pan off. Once it is boiling bring the heat down to low so it is at a low bubbling simmer.  Let it simmer on low for about five minutes.  Add the kale and lemon juice, stir and let cook about a minute more.  Taste for salt level and you'll likely need to add at least a 1/2 teaspoon.  Then serve piping hot.

You could serve with sour cream, yogurt, fresh cilantro and/or hot sauce but I found this soup was just too perfect on its own to mess with the flavors.  I imagine this soup would be even better the next day, but it didn't make it past dinner.