Start by dicing the red onion, carrots, and red bell pepper. Mince the garlic and chop the tomato and cilantro. This prep work makes the cooking process smooth.

In a large pot, heat the water (or oil) over medium heat. Add the diced onion and sauté for about 5 minutes until they become translucent. Then toss in the garlic, bell pepper, and carrots. Cook for an additional 3–4 minutes, allowing the vegetables to soften.

Incorporate the cumin powder, chili powder, smoked paprika, and crushed red pepper flakes (if using). Stir well to coat the vegetables in the spices, and let them cook for another minute to release their flavors.

Next, add the sweet corn, drained black beans, vegetable stock, and chopped tomato into the pot. Stir everything together, and bring the mixture to a simmer.

Once the soup reaches a simmer, reduce the heat to low. Let it cook gently for about 20 minutes, stirring occasionally, until the flavors meld beautifully.

To finish it off, squeeze in the lime juice and stir in the fresh cilantro. Taste, and add sea salt and black pepper to your liking. If you like it spicier, now is the time to add more jalapeño.