Serve with tortilla chips

This basic soup gets its smoke from a smoky paprika and some heat from Louisiana Hot Sauce. Heat oil in a large pot over medium heat. Add all spices and cook 2-3 minutes to release the oils. Add vegetables and garlic. Cook, stirring until soft, 5 to 7 minutes. Stir in broth, beans, tomatoes, bring to a boil. Reduce to  simmer, stirring occasionally, until vegetables are tender, about 15 minutes. Add Louisiana Hot Sauce to taste. If you’d like it soupier, add vegetable broth to dilute. Here’s the recipe:  

INGREDIENTS
1 1/2 cups diced celery
1 teaspoons olive oil
1 1/2 cups chopped onion (1 large)
1 1/2 cups chopped red or green bell pepper (1 large)
1 1/2 cups green beans, cut into 1/4-inch pieces, or frozen, thawed
1/2 cup of carrot matchsticks
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspon cinnamon
1 teaspoon garlic powder
1 teaspoon dried basil leaf
2 springs of fresh rosemary nettles, chopped
1/2 teaspoon fresh crushed or chopped fennel seeds
1 cup reduced-sodium vegetable broth
1 15-ounce can black beans or pinto beans, rinsed
1 14-ounce can diced tomatoes
4 cups chopped kale or spinach
1 1/2 cups corn kernels, fresh or frozen
1-2 tablespoons of Louisiana Hot Sauce, to taste