Mexican Black Bean Corn Soup

  

September 27, 2017

Most people think of soups as a cold weather only food. I know the title on this one clearly states this is a “Mexican” soup. When you think Mexico, you don’t picture you and your amigos sitting by the fire at a ski lodge but you’d be wrong! I looked it up. There actually is at least one ski resort in Mexico. Maybe they serve big bowls of this soup there. Probably not. Most ski resorts don’t have food this great. It’s tiempo to realize it’s okay to have soup when it’s warm.

Soup is almost always very easy to make but this one, zoom! It’s delicious, healthy, and doesn’t take much longer to make than opening a can of pre-made, too salty, not as healthy or tasty soup.

  • Yields: 8 Servings

Ingredients

1 large onion, diced

6 cloves of garlic, minced

3 stalks of celery, diced

2 carrots, diced

5 cups/1.25 qts./1.2 L of vegetable broth (homemade or low sodium)

4 15 oz./425 g cans of black beans, low sodium (or 7 cups cooked) undrained

1 15 oz./425 g can of whole sweet corn, drained (salt free, unsweetened)

1 14.5 oz./411 g can of fire roasted tomatoes, diced

1 tbsp. + 1 tsp. roasted cumin (or regular cumin)

1 to 1 1/2 tsp. chipotle chili powder

1/2 tsp. salt (optional: we don't recommend added salt)

1/2 tsp. sugar or sweetener (if needed)

Juice of 1 small lime

Fresh ground pepper to taste

1/2 bunch of cilantro, chopped to garnish

Directions

1In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.

2Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.

3Taste test. Add salt (optional) and lime juice. If your soup is a little too tangy or bitter, you can add a little sugar to balance the flavor if desired.

4Serve in bowls and garnish with fresh chopped cilantro

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1 Review

Andrew

March 30, 2018

The only problem with this soup is that I didn’t anticipate just how much soup there would be and so I had to scramble to find storage for the leftovers!

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