6 to 8 servings
1) In a large pot, on medium heat, cook until vegetables are tender
(about 5 to 8 minutes):
– 2 tsp. OLIVE OIL
– 1 medium ONION, diced
– 1 CELERY STALK, minced
– 1 small to medium CARROT, diced
– 1 1/2 to 2 tsp. CHILI POWDER
– 1 1/2 to 2 tsp. GROUND CUMIN
– optional: 1/2 to 1 tsp. GROUND CHIPOTLE CHILE PEPPER;
(if using chipotle, reduce amount of chili powder)
2) Add, and simmer, partly covered, for 15 minutes:
– 2 cups canned or fresh PLUM TOMATOES (including the juice);
(equals about 3/4 of a 28-oz can of tomatoes)
– 2 cups VEGETABLE STOCK (or water)
– 4 cups COOKED BLACK BEANS;
(equals about two 19-oz cans; drained and rinsed)
– 1 to 1 1/2 cups FROZEN CORN KERNALS
– 1 minced GARLIC CLOVE (or 1/4 tsp. garlic powder)
– ground BLACK PEPPER (to taste)
3) Cool for 5 to 10 minutes.
Using a hand blender (or regular blender), purée about one half of the soup, or more to make it more smooth.
– SALT, to taste
Optional, on top of each serving, add some:
– chopped FRESH CORIANDER in each bowl of soup
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