Mexican Black Bean Corn Soup
Try this Mexican Black Bean Corn Soup recipe, or contribute your own.
Try this Mexican Black Bean Corn Soup recipe, or contribute your own.
- 2 carrots, diced
- fresh ground pepper to taste
- 1 large onion diced
- 3 stalks of celery diced
- 6 cloves of garlic minced
- juice of 1 small lime
- 5 cups of vegetable broth (homemade or low sodium)
- 4 15 ounce cans of black beans low sodium (or 7 cups cooked) undrained
- 1 15 ounce can of whole sweet corn drained (salt free, unsweetened)
- 1 14.5 ounce can of fire roasted tomatoes diced (i use muir glen organics)
- 4 teaspoons roasted cumin (or regular cumin)
- 1 to 1 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon herbamare or salt (to taste)
- 1/2 bunch of cilantro chopped to garnish
- Carbohydrate 6.27370543649078 g
- Cholesterol 0 mg
- Fat 0.0953422604131301 g
- Fiber 1.19063471078334 g
- Protein 0.726303446600879 g
- Saturated Fat 0.0241770255636909 g
- Serving Size 1 1 Serving (61g)
- Sodium 14.7879936187749 mg
- Sugar 5.08307072570743 g
- Trans Fat 0.028370428123939 g
- Calories 26 calories
Step-by-step
- In 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.
- Add 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.
- Taste test. Add Herbamare or salt to taste and lime juice.
- Serve in bowls and garnish with fresh chopped cilantro.
My Go-To Comfort Food: Mexican Black Bean Corn Soup
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. But I've discovered that even amidst the chaos of daily life, a simple, satisfying recipe can bring a sense of calm and nourishment. That’s where my beloved Mexican Black Bean Corn Soup comes in. It’s a recipe that's become a staple in our household, a comforting hug in a bowl, and surprisingly easy to make even on a weeknight.
This soup isn't just about convenience; it’s packed with flavor and wholesome ingredients. The vibrant colors and the rich, savory broth make it a feast for the senses. The hearty black beans provide a good dose of protein, while the sweet corn adds a touch of sweetness. The subtle heat from the chipotle chili powder adds a delicious kick without being overpowering, making it perfect for the whole family. I often adapt this recipe to what I have on hand – sometimes I add a bit of leftover chicken or some diced bell peppers for an extra boost of flavor and nutrients. The beauty of this soup is its versatility – it’s a blank canvas for your culinary creativity.
The magic of homemade broth: While convenience is key, I often make my own vegetable broth from vegetable scraps. It adds a depth of flavor that you just can't get from store-bought versions. Saving those carrot tops, onion peels, and celery ends makes a huge difference in the overall taste of the soup. It's a small effort that yields big rewards. I usually make a large batch on the weekends and freeze portions for future meals, making it even easier to throw this soup together during busy weekdays.
Beyond the bowl: This soup is more than just a meal; it's an experience. The aroma alone is enough to transport you to a cozy kitchen, surrounded by loved ones. I often find myself enjoying a bowl of this soup while catching up with my family, sharing stories and laughter around the table. The simple act of cooking and sharing a meal has become a powerful ritual in our family, a way to connect and unwind after a long day. It's a testament to the fact that even the simplest meals can be extraordinary when shared with the people you love.
Serving suggestions: I love to serve this soup with a dollop of plain Greek yogurt or a sprinkle of shredded cheese for an extra layer of creaminess. A side of crusty bread is also a perfect companion, ideal for dipping into the flavorful broth. The soup also tastes fantastic the next day, allowing for a quick and easy lunch or dinner. The flavors actually intensify overnight, developing a richer, more complex taste.
More than just a recipe: This Mexican Black Bean Corn Soup is more than just a list of ingredients and instructions; it's a reminder to savor the simple pleasures in life. It's a testament to the power of nourishing food to bring joy, comfort, and connection to our everyday lives. It’s a recipe that I’ll continue to cherish and share for years to come, knowing that each bowl holds a little piece of heart and home.
Variations: Feel free to experiment with this recipe! Add some fire-roasted tomatoes for a smoky depth, or incorporate other vegetables like zucchini or bell peppers. You can even add some cooked chicken or shredded beef for a heartier meal. The possibilities are endless, allowing you to create a soup that perfectly reflects your taste and preferences.
So, the next time you're looking for a quick, healthy, and delicious meal, look no further. This Mexican Black Bean Corn Soup is sure to become a new favorite in your kitchen, a comforting companion on busy evenings, and a delicious way to share a moment of warmth and connection with those you cherish.
