Mexican Black Bean And Corn Soup Recipe

Name: Mexican Black Bean And Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, diced; 6 garlic cloves, minced; 3 stalks celery, diced; 2 carrots, diced; 5 cups homemade vegetable broth or 5 cups low sodium vegetable broth; 4 (15 ounce) cans low-sodium black beans or 7 cups cooked black beans; 1 (15 ounce) can salt-free unsweetened sweet whole kernel corn, drained; 1 (14 1/2 ounce) can fire-roasted tomatoes, diced; 4 teaspoons roasted cumin or 4 teaspoons regular cumin; 1 - 1 1/2 teaspoon dried chipotle powder; 1/2 teaspoon salt (to taste); 1 lime, juice of; 1/2 teaspoon black pepper, to taste; 1/2 bunch fresh cilantro, chopped to garnish

Servings: persons

1 large onion, diced
6 garlic cloves, minced
3 stalks celery, diced
2 carrots, diced
5 cups homemade vegetable broth or 5 cups low sodium vegetable broth
4 (15 ounce) cans low-sodium black beans or 7 cups cooked black beans
1 (15 ounce) can salt-free unsweetened sweet whole kernel corn, drained
1 (14 1/2 ounce) can fire-roasted tomatoes, diced
4 teaspoons roasted cumin or 4 teaspoons regular cumin
1 - 1 1/2 teaspoon dried chipotle powder
1/2 teaspoon salt (to taste)
1 lime, juice of
1/2 teaspoon black pepper, to taste
1/2 bunch fresh cilantro, chopped to garnish

1
In a large pot, saute 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.
2
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.
3
Taste test. Add Herbamare or salt to taste and lime juice.
4
Serve in bowls and garnish with fresh chopped cilantro.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large onion, diced, 6 garlic cloves, minced, 3 stalks celery, diced, 2 carrots, diced, and more.

Yes, Mexican Black Bean And Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Black Bean And Corn Soup

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