Go Back
–+ servings

Mexican Black Bean and Corn Soup

Print oppskrift Pin oppskrift
Rett Soup
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh cilantro and lime wedges for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper, then cook for 5 minutes until the vegetables soften.
  • Stir in the cumin, chili powder, oregano, salt, and black pepper. Cook for 1 minute until the spices become fragrant.
  • Add the black beans, corn, diced tomatoes, and vegetable broth to the pot. Stir everything together.
  • Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 20 minutes.
  • Ladle the soup into bowls and top each serving with fresh cilantro and a squeeze of lime.

merknader

Cool the soup completely before dividing it into freezer-safe containers. When reheating from frozen, add a small splash of broth to loosen the texture. You can reduce the chili powder if you prefer a milder flavor or add an extra can of corn for more sweetness.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Wooden Spoon, Can Opener