Description
A hearty and flavorful soup with black beans, corn, and a touch of spice.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro, avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, chili powder, cumin, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until fragrant.
- Pour in vegetable broth, black beans, corn, and diced tomatoes. Bring to a boil.
- Reduce heat and simmer, uncovered, for at least 20 minutes, or longer for flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, with your favorite toppings.
Notes
- For a thicker soup, mash some of the beans against the side of the pot before serving.
- Adjust cayenne pepper for desired spice level.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired