Yummy Black Bean & Corn Soup

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!

Yummy Black Bean & Corn Soup

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.

Saute onions, carrots and celery

Puree 2 cans of black beans and tomatoes together until smooth

Add garlic and spices, saute for 2 more minutes. Deglaze pan with balsamic vinegar

Add pureed beans and tomatoes, corn, broth/water and remaining black beans to pot. Season with salt and pepper. My tomatoes didn’t fully puree so I chopped the remaining ones up and added them in.

Cook on medium heat for 20 minutes. Add cilantro

Serve with diced avocado and cilantro!

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  1. Kirsten Reply

    YUM!!! This got rave review from my boys (almost 5 and almost 2) and husband!! (though first my 23 month old stared at it for about 20min saying, “i don’t like it. no mama.” I threw some- okay, alot- of daiya on top and he inhaled it, then asked for a 2nd bowl.) Thanks for another successful meal!!!

    • So glad you all enjoyed it! I served this to our 14 month old tonight, he’s learning how to use a spoon so it was perfect!

  2. Yosma Reply

    How many servings is this recipe for?

    • Hmmm….. I’m not sure but it makes enough for a few dinners, serving my hubby, myself and my two kids.

    • Ali Reply

      Just made this tonight. At least 8-10 bowls depending on the size of your bowls. It is DELICIOUS !!!! Thanks April !

  3. Tami Reply

    I made this soup and I loved it. Thanks

  4. Pingback: Slow Cooker Black Beans | The Balanced Soul

  5. Marlene Reply

    Good flavor, but I assume I was supposed to drain the canned beans? Will have to try again.

    • Oops! Yes, I’ll add that in. Thanks for catching that!