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Southwestern Black Bean and Corn Soup

A vibrant and hearty dish that is comforting yet simple to prepare, filled with black beans, corn, and aromatic spices.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Southwestern
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 Onion (chopped) Adds depth of flavor.
  • 1 Green Pepper (chopped) Offers slight crunch and vibrant color.
  • 1 cup Celery (chopped) Provides a refreshing contrast.
Base Ingredients
  • 1 Tablespoon Olive Oil Used for sautéing vegetables.
  • 2 cans Black Beans (drained and rinsed) Nutty and rich in protein.
  • 14.5 ounce can Diced Tomatoes (with juice) Adds sweetness and acidity.
  • 8 ounce can Tomato Sauce Thickens the soup with bold flavor.
  • 4.5 ounce can Chopped Green Chiles (with juice) Adds warmth and spice.
  • 14 ounce bag Corn (frozen) Adds bursts of sweetness.
  • 32 ounces Vegetable Broth Savory base for the soup.
  • 1 Tablespoon Chili Powder Gives the soup a southwestern flavor.
  • 1 teaspoon Cumin Adds earthy undertones.
  • 1 teaspoon Onion Powder Enhances onion flavor without added texture.

Method
 

Preparation
  1. Finely chop the onion, green pepper, and celery.
Cooking
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion, green pepper, and celery. Sauté for 3-4 minutes until soft and tender.
  2. Stir in the diced tomatoes (with juice), tomato sauce, chopped green chiles (with juice), vegetable broth, chili powder, cumin, and onion powder. Bring to a gentle simmer and cook uncovered for about 15 minutes.
  3. Add the black beans and frozen corn. Stir and let simmer for an additional 5 minutes.

Notes

For extra flavor, add a splash of lime juice before serving. Adjust heat by adding more green chiles or cayenne pepper. Garnish with fresh cilantro, avocado or sour cream.