Mexican Black Bean & Corn Soup
This hearty soup is packed with traditional Mexican flavours and can be as spicy as you'd like. Because it can be made with either fresh or frozen corn, it's also perfect for any time of the year.
Ingredients
- 1 yellow onion finely diced
- 1-2 ribs celery finely minced
- 2-3 jalapeños finely diced, ribs & seeds removed if desired (see note)
- 20 g (¼ cup) fresh cilantro leaves picked and stems finely chopped
- 4 cloves garlic finely minced
- 2 tsp tomato paste
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp cocoa powder
- ¼ tsp ground cinnamon
- 2 (400g/14oz) cans black beans drained and rinsed
- 1 (400g/14oz) can whole peeled tomatoes thoroughly crushed with hands
- 1 tbsp chipotle chiles in adobo finely diced
- ½ tsp lime zest
- 1 litre (4¼ cups) vegetable stock
- 1 tbsp soy sauce
- 500 g (1 lb) corn kernels fresh or frozen
- 1 tbsp lime juice from about ½ lime, plus more to taste
Instructions
- Add 3tbsp of neutral oil to a large saucepan or Dutch oven and set over medium heat. Once shimmering, add the onion, celery, jalapeños and cilantro stems along with a generous pinch of salt. Cook, stirring occasionally, until the onions are beginning to brown around the edges and the moisture has been cooked off - about 10 minutes.
- Add the garlic and the tomato paste. Cook for a few more minutes, just until the garlic is very fragrant and the tomato paste begins to darken.
- Add the chili powder, cumin, cocoa powder and cinnamon and stir until well combined and cook until very fragrant - only about one minute longer.
- Add the beans and stir to combine in the onion and spice mixture. Pour over the tomatoes, chipotle chiles and the lime zest. Stir to combine.
- Pour over the vegetable stock, soy sauce and add ½ tsp of salt. Stir to combine and bring to a gentle simmer.
- Using a stick blender, puree until the soup is about half pureed. Alternatively, ladle half of the soup into a standard blender and puree until soup. Pour into the pot with the remaining soup and stir to combine. If neither of these suit, use a potato masher to mash half of the beans in the soup,
- Add the corn and bring to a simmer. Allow the soup to simmer for about 10-15 minutes.
- Stir in the cilantro leaves and the lime juice. Taste to adjust for seasoning, adding more salt or lime juice as you see fit. Serve immediately.
Video
Notes
If you are sensitive to heat, remove all of the ribs and seeds from the chiles. If you want some though not all of the chili heat, then only include some of the ribs and seeds. For a punch of heat, include all of the ribs and seeds from the jalapeños.
Nutrition
Calories: 161kcal | Carbohydrates: 31g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 426mg | Potassium: 513mg | Fiber: 9g | Sugar: 6g | Vitamin A: 674IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 3mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Tried this recipe or have questions?Click here to leave a rating and/or comment!
