Black Bean Corn Soup Recipe

Black Bean Corn Soup Recipe

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 1 medium red or yellow bell pepper, chopped
• 1 medium carrot, minced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (14.5-ounce) can diced tomatoes, drained
• 4 1/2 cups cooked or 3 (15.5-ounce) cans black beans, rinsed and drained
• 6 cups vegetable broth or water
• 2 cups fresh, frozen, or canned corn kernels
• 1 teaspoon fresh lemon juice
• salt and freshly ground black pepper
• tabasco sauce, to serve

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the onion, bell pepper, carrot and garlic, cover and cook until soft, about 10 minutes
3. Uncover and stir in the cumin and oregano, tomatoes, beans and broth
4. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally
5. Puree about one-third of the soup in the pot with an immersion blender, or in a blender or food processor, then return to the pot
6. Add the corn and simmer uncovered, for 10 minutes to heat through and blend flavors
7. Just before serving, stir in the lemon juice and season with salt and pepper to taste
8. Ladle into bowls and serve with hot sauce on the side

Full List of Stew Recipes
Full List of Soup Recipes