I know. I know. Another soup recipe…and it’s hot as Hades out there.
I think it’s all of the fresh fruits and vegetables that keep inspiring me to make these tasty soups.
This soup does wonders to the palate and is quite filling.
It’s got a kick…so don’t tell me that I didn’t warn you! 😉
It also couldn’t be easier to make. I just love a meal that can sit on the stove for a couple of hours before everyone is ready to sit down and eat. Mmm!
Fast Fiesta Black Bean Soup
inspiration from fresh365
Ingredients
- 2 medium onions, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 2 cans black beans, rinsed and drained
- 1 can no salt added diced tomatoes (in juice)
- 3 ears of corn cut off the cob (about 1 1/2 cups of corn)
How-To
- In a large sauce pan with tall sides, sauté the onions in the olive oil until tender.
- Stir in the chili powder, garlic powder, cumin, salt and pepper.
- Stir in the black beans and tomatoes.
- Bring to a boil and let cook for 2 minutes.
- Remove 1 cup of the mixture and pureé it in a food processor.
- Add the pureé back to the soup and add in the corn.
- Bring back to a boil.
- Stir, cover, and reduce heat to simmer.
- Serve right away or let it simmer for 1-2 hours (it’s worth the wait).
- Serve by itself (plain) or sprinkle some cheddar cheese and/or a dollop of plain Greek yogurt!
That looks so good and hearty! Looks like the perfect accompaniment to a big hunk of corn bread.
Good call…and I have the best corn bread recipe: http://34.224.50.190/2011/02/best-corn-bread Mmmmm!!!
Yum! I might have to try that… it looks pretty easy! I’ll let you know if I do. 🙂 Do you think I could use a blender instead of a food processor? My poor food processor is being held captive by my mom down in Florida (ok not really… I just still haven’t moved all my stuff up to OH yet!), so all I have is a blender!
For sure…you can use your blender instead of your food processor. 🙂 I hope you break your food processor out of your mother’s captivity soon! 😉
Can’t wait for a day when it isn’t 90+ degrees out so I can make this:-)
“hot as Hades.” Ha. You’re funny. Yummy looking recipe, friend! I’m totally crushing on black beans right now.
I LOVE YOUR BLOG!!!!!! Ohmygosh, it is FABULOUS!
Thank you so much Kathleen! 😀
What a fun, easy soup idea! Summery too!
I made this for dinner tonight! Mine came out with a consistency much more like chili but it was still delicious! My mom and I put slices of avocado on top, so I’d say it was a perfect “summer chili” 🙂
It is never too hot for soup! This black bean soup looks incredible! 🙂
I’m in the process of making this right now. Seems to me it needs more liquid than what is in the can of tomatoes. I went ahead and added a can of water and some chicken base. It looks more like the picture now. Tastes very good :).
I’m so glad. Good call on modifying the recipe. I never thought about it before, but I guess some cans of tomatoes could have more tomatoes than liquid. :-/ Thanks for trying it out! 🙂
We use these same ingredients and call it bean salsa. Canned corn and salsa instead of the tomatoes, chill and serve with tortilla chips.
I’ve made this soup twice now, and it really is wonderful. It’s also SO easy to double this recipe (or more!) and it’s vegan–I’ll be using it in the future at potlucks and gatherings whenever possible.
That’s so good to hear! I’ve made it quite a few times too. It’s such an easy and delicious soup! 🙂