This soup is REALLY good! Both kids and my hubby asked for seconds, our 14 month old screamed “Mo mo” for more until we refilled his bowl. I pureed his portion because he doesn’t like a ton of texture to his food. I will be making this again soon!

Original recipe from Vega.

Black Bean & Corn Soup

Ingredients: 

• Water/Broth for sauté 
• 1 medium onion, diced
• 2 carrots, diced
• 4 celery stalks, diced
• 4-5 cloves garlic, minced
• 1 tbsp agave or other sweetener (I did not add this but you may like this addition)
• 3 tbsp balsamic vinegar
• 1 tsp chili powder
• 1/2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 4 cups vegetable broth or water
• 4 (15 oz cans) black beans
• 5 big tomatoes
• 2 (15 oz cans) corn or 3 cobs of corn, cooked and cut off
• 1/2 bunch of cilantro
• Salt and Pepper, to taste
• Avocado, diced (for garnish)
• Cilantro (to garnish) 

INSTRUCTIONS

1. Grind cumin and coriander seeds in a food processor or mortar and pestle until a coarse grind (I used my magic bullet). Set aside.

2. Puree 2 cans of black beans and tomatoes until smooth. Set aside.

3. Water/Broth sauté onions, carrots and celery. Cook until tender. Add agave (if using) and let vegetables caramelize slightly. Deglaze pan with balsamic vinegar.

4. Add spices and garlic to pot and cook 2 minutes.

5. Add vegetable stock/water, pureed black beans and tomatoes, black beans and corn to pot. Season with salt and pepper.

6. Cook 20 minutes to over medium heat. Adjust seasoning if needed. Add cilantro.

7. Garnish each bowl of soup with avocado and cilantro.

Tags: balsamic vinegar, Black bean, black bean and corn soup, chili powder, coconut oil, Cook, Coriander, Phaseolus vulgaris, Stock (food), vegan black bean soup