Southwest Black Bean and Corn Soup
This vibrant Southwest Black Bean and Corn Soup is a hearty and flavorful dish, bursting with the fresh tastes of the American Southwest. It's incredibly simple to prepare, making it an ideal choice for a quick weeknight meal or a comforting lunch. Enjoy a delightful blend of smoky spices, tender black beans, sweet corn, and bright tomatoes in every spoonful.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Packed with robust, zesty Southwest flavors.
- Quick and easy to prepare, perfect for busy evenings.
- Wholesome and nutritious, featuring fiber-rich beans and fresh vegetables.
- Highly customizable with your favorite toppings.
- Naturally vegetarian and easily made vegan.
Ingredients
- 15 ml (1 tbsp) olive oil
- 1 small onion (approx. 100 g), finely diced
- 2 cloves garlic, minced (approx. 6 g)
- 1 red bell pepper (approx. 150 g), deseeded and chopped
- 1 can (425 g/15 oz) black beans, drained and thoroughly rinsed
- 200 g (1 cup) frozen corn kernels
- 1 can (400 g/14 oz) diced tomatoes, undrained
- 720 ml (3 cups) low-sodium vegetable broth
- 5 g (1 tsp) chili powder
- 2.5 g (0.5 tsp) ground cumin
- Sea salt and freshly ground black pepper, to taste
- Juice of 1 fresh lime (approx. 30 ml)
- Fresh cilantro, finely chopped, for garnish (optional)
Instructions
- Begin by heating 15 ml (1 tbsp) of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Allow the oil to shimmer slightly, indicating it's ready for sautéing.
- Add the finely diced onion, minced garlic, and chopped red bell pepper to the heated oil. Sauté these aromatics gently for approximately 5 minutes, stirring occasionally, until the onion becomes translucent and the bell pepper softens slightly.
- Introduce the drained and rinsed black beans, frozen corn kernels, the can of undrained diced tomatoes, and the low-sodium vegetable broth into the pot. Stir the mixture well to combine all the ingredients thoroughly.
- Season the soup with 5 g (1 tsp) of chili powder and 2.5 g (0.5 tsp) of ground cumin. Stir again to ensure the spices are evenly distributed throughout the liquid and vegetables. This step builds the signature Southwest flavor profile.
- Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 15 to 20 minutes. This simmering period allows the flavors to meld beautifully and the vegetables to become fully tender.
- After simmering, remove the pot from the heat. Stir in the freshly squeezed juice of one lime. Taste the soup and adjust the seasoning with additional sea salt and freshly ground black pepper as needed to suit your preference. The lime juice brightens the flavors considerably.
- Ladle the hot Southwest Black Bean and Corn Soup into individual bowls. For an added touch of freshness and vibrant color, garnish each serving with a sprinkle of finely chopped fresh cilantro, if desired. Serve immediately and enjoy this comforting, flavorful dish.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Ladle
- Citrus juicer (optional)
Essential Success Tips
- For deeper flavor, allow the onions and bell peppers to caramelize slightly during sautéing without burning.
- Don't skip rinsing the black beans; it removes excess sodium and starch, ensuring a cleaner flavor.
- Taste and adjust seasonings at the end. The amount of salt needed can vary based on your broth and canned tomatoes.
- For a thicker soup, mash a portion of the black beans against the side of the pot with a spoon or use an immersion blender for a few pulses before serving.
- Ensure your lime is fresh for the best bright, zesty finish to the soup.
Professional Cooking Secrets
- Toasting your chili powder and cumin for 30 seconds in the hot oil before adding other ingredients will intensify their aroma and flavor significantly.
- Consider adding a pinch of smoked paprika for an extra layer of smoky depth without using any meat products.
- If you have time, let the soup rest for 15-20 minutes off the heat before serving; the flavors continue to meld and deepen.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
- Variations: Feel free to add a pinch of cayenne pepper for a spicier kick, or some diced avocado as a creamy garnish.
- Serving Suggestions: This soup is fantastic on its own, or served with a dollop of sour cream (or a dairy-free alternative), crushed tortilla chips, or a side of crusty bread.
Frequently Asked Questions
Can I make this soup spicier?
Absolutely! To add more heat, you can include a diced jalapeño or serrano pepper with the bell pepper, or stir in a pinch of cayenne pepper or a dash of your favorite hot sauce at the end.
Is this soup suitable for meal prepping?
Yes, this soup is excellent for meal prepping. It reheats beautifully and the flavors often deepen overnight. Simply portion it into individual containers for easy lunches or dinners throughout the week.
Can I use fresh corn instead of frozen?
Yes, fresh corn kernels cut from the cob can be used. Add them at the same time as the frozen corn. If using canned corn, ensure it's drained well before adding to the soup.
Nutrition Facts (Per Serving)
Calories: 250, Protein: 12g, Fat: 8g, Carbs: 35g, Fiber: 10g (Estimated per serving)
Allergy Information
This dish is naturally gluten-free and dairy-free. It is also vegan. Always check labels on broth and canned goods to ensure they meet specific dietary needs or allergen requirements.
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