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–+ servings

Smoky Black Bean and Corn Soup

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Rett Soup
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 cups corn kernels (fresh or frozen)
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • Fresh cilantro, chopped, for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
  • Stir in the garlic and red bell pepper. Cook for 2 minutes until fragrant.
  • Add the corn, black beans, and fire-roasted tomatoes. Pour in the vegetable broth.
  • Mix in the smoked paprika, cumin, chili powder, salt, and black pepper. Bring the soup to a boil, then reduce to a simmer.
  • Cook uncovered for 15 minutes to let the flavors blend. Remove from heat and stir in the lime juice.
  • Ladle into bowls and top with chopped cilantro before serving.

merknader

For a thicker texture, blend half the soup with an immersion blender and stir it back in. Leftovers store well in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of broth if it thickens too much. Skip the cilantro if you prefer a simpler bowl, or add a pinch more chili powder if you want extra heat.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife, Immersion blender (optional)