Description
This Mexican Black Bean & Corn Soup is a hearty and flavorful dish that is perfect for a cozy night in. Packed with protein-rich black beans, sweet corn, and a blend of spices, this soup is sure to warm you up from the inside out.
Ingredients
Units
Scale
Vegetable Base:
- 1 yellow onion, finely diced
- 1–2 ribs celery, finely minced
- 2–3 jalapeños, finely diced, ribs & seeds removed if desired
- 20 g (1/4 cup) fresh cilantro leaves, picked and stems finely chopped
- 4 cloves garlic, finely minced
Spices & Flavorings:
- 2 tsp tomato paste
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp cocoa powder
- 1/4 tsp ground cinnamon
- 1 tbsp chipotle chiles in adobo, finely diced
- 1/2 tsp lime zest
- 1 tbsp soy sauce
Additional Ingredients:
- 2 (400g/14oz) cans black beans, drained and rinsed
- 1 (400g/14oz) can whole peeled tomatoes, crushed
- 1 litre (4 1/4 cups) vegetable stock
- 500 g (1 lb) corn kernels, fresh or frozen
- 1 tbsp lime juice, from about 1/2 lime, plus more to taste
Instructions
- Saute Vegetables: Add oil to a large saucepan, cook onion, celery, jalapeños, and cilantro stems until browned.
- Add Flavors: Stir in garlic, tomato paste, chili powder, cumin, cocoa, and cinnamon.
- Combine Ingredients: Add beans, tomatoes, chipotle, lime zest, soy sauce, and stock. Simmer.
- Puree Soup: Blend half of the soup until smooth. Return to pot.
- Finish Soup: Add corn, simmer, then stir in cilantro and lime juice. Adjust seasoning and serve.
Notes
- If sensitive to heat, remove ribs and seeds from jalapeños. Adjust heat level by including ribs and seeds accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
