Summer Black Bean Soup with Corn and Tomatoes Recipe

Name: Summer Black Bean Soup with Corn and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium sweet onion, diced; 1 jalapeno pepper, ribs and seeds removed, minced; 4 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; Sea salt; Two 15-ounce cans black beans, rinsed and drained; 1 quart vegetable stock; 1 large tomato, cut into a 1/2-inch dice; 1 cup fresh corn kernels; 2 tablespoons lime juice

Servings: persons

2 tablespoons olive oil
1 medium sweet onion, diced
1 jalapeno pepper, ribs and seeds removed, minced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Sea salt
Two 15-ounce cans black beans, rinsed and drained
1 quart vegetable stock
1 large tomato, cut into a 1/2-inch dice
1 cup fresh corn kernels
2 tablespoons lime juice

1
In a large Dutch oven or stock pot, heat the oil.
2
Saute the onion over medium-high heat until soft, 5 minutes.
3
Add the jalapeno, garlic, cumin, chili powder and 1 teaspoon salt.
4
Cook until fragrant, 2 minutes.
5
Stir in the black beans and stock, strapping up any brown bits from the bottom of the pot.
6
Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.
7
Remove from the heat and add the tomatoes, corn and lime juice.
8
Allow the soup to sit for 10 minutes, until the tomatoes are heated through.
9
Taste for seasoning.
10
Serve immediately.

151

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 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium sweet onion, diced, 1 jalapeno pepper, ribs and seeds removed, minced, 4 cloves garlic, minced, and more.

Yes, Summer Black Bean Soup with Corn and Tomatoes 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.

Summer Black Bean Soup with Corn and Tomatoes

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