Corn and Red Pepper Soup with Black Beans

Corn and Red Pepper Soup with Black Beans
(I talked about this recipe here)

1 tablespoon butter
1 medium onion, thinly sliced
2 medium red bell peppers, seeded and chopped
16 ounces vegetable broth
16 ounces corn
1/2 teaspoon cumin
14 ounce can black beans, drained and rinsed
1 cup sour cream

Melt butter in saucepan over medium heat.
Add peppers and onion, cook until tender (about 5 minutes).
Add vegetable broth, corn, and cumin. Bring to a boil. Cover; reduce heat and simmer 20 minutes or until corn is tender.
Pour into a blender or food processor (or an immersion blender works great if you have one); blend until smooth.
Whisk in sour cream until evenly blended, then stir in black beans. Reheat, but do not boil.
Serve with dollops of sour cream and/or a sprinkling of roasted sunflower seeds if desired.

makes 9 3/4 cup servings
source: Cooking in Cathedral Hill