Summer Black Bean Soup with Corn and Tomatoes
Ingredients
Instructions
Nutrition
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
Summer Black Bean Soup with Corn and Tomatoes
This simple black bean soup recipe is a great summer dinner idea and is quick and easy to make. It is also vegetarian, vegan, and gluten-free.
Originally published on Food & Wine.
In a large Dutch oven or stock pot, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the jalapeño, garlic, cumin, chili powder and 1 teaspoon salt. Cook until fragrant, 2 minutes.
Stir in the black beans and stock, strapping up any brown bits from the bottom of the pot. Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.
Remove from the heat and add the tomatoes, corn and lime juice. Allow the soup to sit for 10 minutes, until the tomatoes are heated through. Taste for seasoning. Serve immediately.
Serving: 4g
I recently made this yummy soup. It was easy and something different for our family. I added leftover chopped ham whick took it to the next level. Thank you for this great soup idea!