We’ve been wanting to make this one for a while now, and a recent bout of rain here in western Kentucky was just the excuse. This is fast and easy soup that uses simple pantry items, along with whatever veggies you may have on hand. Plus, it’s really good!

Serves 3-4

Ingredients:

• Extra virgin olive oil
• 1 medium onion, finely diced
• ½ red bell pepper, finely diced
• ½ yellow bell pepper, finely diced
• 1 stalk celery, finely diced
• 1 carrot, peeled and finely diced
• 1 jalapeno, diced
• 4 cloves garlic, minced
• 1 Tbs cumin
• 1 Tbs chili powder
• 1 tsp coriander
• ½ bottle Modelo Negro beer
• Vegetable stock
• 1 can black beans, drained and rinsed
• 1 ear corn, kernels removed, or 1 cup frozen corn
• Salt and pepper to taste
• Hot sauce, if you like it spicier

Preparation:

Pour 2-3 glugs of olive oil into a medium saucepan and bring to medium heat. Add next seven ingredients, along with cumin, chili powder, and coriander. Cook until veggies are tender. Add beer and simmer for about 2 minutes. Then add black beans, corn and enough vegetable stock to cover and simmer for about 10 more minutes. Taste and add salt and pepper to taste, along with hot sauce if you like it spicier. Serve in bowls garnished with your favorite toppings like fresh cilantro, lime wedges, sour cream, avocado and/or salsa.