Eat The Rainbow Black Bean Soup

(recipe from Fat Free Vegan Kitchen)

1 large onion, chopped
1 jalapeno chile, stemmed, seeded and finely diced
1 yellow or red pepper, chopped
2 medium carrots, diced
3 cloves garlic, minced
1 small red cabbage, chopped
6 ounces mushrooms, quartered
2 cans (or 3 cups) cooked black beans, rinsed and drained
1 Tbsp. oregano
1 tsp. cumin
1/4 to 1/2 tsp. chipotle chile powder (or for smokiness without heat, use smoked paprika)
1 Tbsp. regular chile powder
generous grating of black pepper
1 15-oz. can diced tomatoes
5 cups vegetable broth
2 Tbsp. tomato paste
4 cups chopped spinach
salt to taste

In a large pot, saute the onion until soft.  Add the peppers and carrots and cook for another two minutes. Add the garlic, cabbage, mushrooms, and beans and cook for another two minutes.

Add all remaining ingredients except spinach and salt.  Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes, adding additional water or broth as needed to keep a soupy consistency.  Just before serving, stir in the spinach and salt.