Don’t let the humble ingredients fool you, this soup is flavorful, comforting and delicious. It can be made vegan, vegetarian or using chicken stock.
Black bean and corn soup
Description
I came up with this recipe when my husband asked for a corn soup and I got a new Vitamix blender (enter squealing with joy here). This is another recipe where store bought stock (chicken or vegetable) will work, but I cannot emphasize enough homemade (here are links to both chicken stock and vegetable stock). Homemade stock is EASY, you don't even really have to pay attention to it. Anywho... the good news here is you can use canned black beans and tomatoes, and frozen corn. Making this a simple and warming recipe on cold nights.
Ingredients
Instructions
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Heat a stock pot over medium heat for about 2 minutes and then add the oil, onion, garlic, jalapeno and bell pepper and sauté till soft, about 5-7 minutes.
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Add 2 cups corn, reserving 1/2 cup. Add all remaining ingredients and simmer for 30 mins. Pour soup into a blender using a ladle. Be careful soup is hot! You'll need to blend soup in two to three batches, depending on the size of your blender. When first batch is completely smooth, pour into a large bowl and blend remaining soup in one or two more batches. Pour blended soup into bowl as well.
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Pour soup back into pot and heat till just bubbling. Taste and adjust salt if needed. Ladle into bowls and serve with toppings.
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Optional toppings to serve with the soup
- Tortilla chips
- Sour cream
- Salsa roja (recipe here)
- Sliced green onion
- Lime wedges
- Warmed corn kernels
- Warmed black beans
- Avocado chunks