Salsa Soup

2 fresh green peppers, diced
1/2 cup diced red onion
4 jalapenos, diced
2 cans corn, undrained
2 cans black beans, drained and rinsed
2 28 oz. cans diced tomatoes
10 cups vegetable broth
cumin (to taste)
lime juice (to taste)

Combine all ingredients except spices in 12 quart stock pot
Simmer 1-2 hours
Season with salt and add cumin and lime juice to taste

Serve over rice, topped with shredded sharp cheddar cheese and warm tortillas or pita bread on the side.