Spicy Vegetable Soup with Injera Dumplings

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add garlic and bell pepper and cook for another 2 minutes until fragrant.

Stir in diced tomatoes, chili powder, cumin, cayenne pepper (if using), salt, and black pepper.

Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.

While the soup simmers, prepare the injera dumplings: In a small bowl, combine torn injera pieces with water. Mix until a slightly sticky dough forms. Add more water if needed, a tablespoon at a time.

Drop small spoonfuls of the injera dough into the simmering soup. Cover and cook for 10 minutes, or until the dumplings are cooked through and slightly puffed up.

Stir in spinach, kidney beans, and corn. Cook for 5 minutes, or until the spinach is wilted and the beans and corn are heated through.

Taste and adjust seasonings as needed. Serve hot.