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Mexican Black Bean and Corn Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • 1 avocado, sliced (for serving)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook for 5 minutes until the vegetables soften.
  • Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until the spices become fragrant.
  • Add the black beans, corn, diced tomatoes, and vegetable broth. Stir to combine.
  • Bring the soup to a simmer and cook for 15 minutes, stirring occasionally.
  • Remove the pot from the heat. Stir in the lime juice.
  • Ladle the soup into bowls and top with chopped cilantro and avocado slices.

Notes

For a thicker texture, mash some of the beans against the side of the pot before adding the lime juice. The soup keeps well in the fridge for up to 4 days and reheats best with a splash of broth to loosen it up.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Wooden Spoon, Knife