Summer Black Bean Soup with Corn and Tomatoes

In a large Dutch oven or stock pot, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the jalapeño, garlic, cumin, chili powder and 1 teaspoon salt. Cook until fragrant, 2 minutes.

Stir in the black beans and stock, strapping up any brown bits from the bottom of the pot. Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.

Remove from the heat and add the tomatoes, corn and lime juice. Allow the soup to sit for 10 minutes, until the tomatoes are heated through. Taste for seasoning. Serve immediately.