Black Bean & Corn Soup
User Reviews
5
10 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
17 mins
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Total Time
22 mins
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Servings
6
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Course
Soup
Black Bean & Corn Soup
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2 Tbsp canola oil
- 1 white onion roughly chopped
- 1 garlic chopped, clove
- 3 black beans drained and rinsed, canned
- 3 ½ C vegetable broth
- 1 epazote optional, fresh leaf
- 2 C corn frozen
- kosher salt to taste
- black pepper to taste
Condiments
- 1 C chicharrones crumbled
- 1 C queso fresco crumbled
- 3 chipotle chile thinly sliced, brand La Morena
- ¼ C cilantro chopped
Instructions
- Drain and thoroughly rinse the black beans and set aside. In a large pot, heat the oil over medium heat, then add the onions and saute until soft, around 5 minutes. Add the garlic and continue to cook for an additional minute.
- Pour the onion and garlic into a blender, then add the black beans and the vegetable broth and puree until smooth. Using a medium-mesh strainer, strain the mixture back into the pot and discard the remaining pieces of black bean casings.
- Heat the mixture over medium heat, then add the corn, epazote leaf, salt and pepper and stir gently for 10 minutes, then serve with a generous sprinkling of condiments.
Notes
- Epazote may not be found everywhere, so an acceptable substitution would be a sprig or two of fresh cilantro. It can be left out altogether, however, if wanted.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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