📖 Instructions

1. First, dice the onion, bell pepper, and celery. Mince the garlic. Having all your veggies prepped will make the cooking process smoother.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Cook for about 5-7 minutes, or until the vegetables have softened and the onion is translucent. Stir occasionally to prevent burning.
3. Add the minced garlic, chili powder, cumin, smoked paprika, and oregano to the pot. Cook for another minute, stirring constantly, until fragrant. This will bloom the spices and enhance their flavor.
4. Pour in the vegetable broth and add the diced tomatoes (with their juice). Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld together.
5. Add the corn and black beans to the pot. If using fresh corn, cut the kernels off the cob first. If using canned, drain and rinse the black beans before adding them. Stir to combine.
6. Continue to simmer for another 10 minutes, allowing the corn and black beans to heat through and the flavors to fully combine.
7. If you desire a creamier consistency, use an immersion blender to partially blend the soup. Alternatively, you can transfer about 1-2 cups of the soup to a regular blender and blend until smooth, then return it to the pot. Be cautious when blending hot liquids.
8. Season the soup with salt and pepper to taste. Remember, you can always add more seasoning, but you can't take it away, so start with a little and adjust as needed.
9. Ladle the soup into bowls and garnish with your favorite toppings, such as diced avocado, chopped cilantro, a squeeze of lime juice, or a dollop of vegan sour cream. Serve hot and enjoy!