Name: Mexican Black Bean Corn Soup
Prep time: 20 min
Cook time: 40 min
Ingredients: 1 large onion, diced; 6 cloves of garlic, minced; 3 stalks of celery, diced; 2 carrots, diced; 5 cups of vegetable broth (homemade or low sodium); 4 15 ounce cans of black beans, low sodium (or 7 cups cooked) undrained; 1 15 ounce can of whole sweet corn, drained (salt free, unsweetened); 1 14.5 ounce can of fire roasted tomatoes, diced (I use Muir Glen Organics); 4 teaspoons roasted cumin (or regular cumin); 1 to 1 1/2 teaspoon chipotle chili powder; 1/2 teaspoon Herbamare or salt (to taste); Juice of 1 small lime; Fresh ground pepper to taste; 1/2 bunch of cilantro, chopped to garnish

Prep-time: 20 minutes / Cook Time: 40 minutes
Serves 8
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This is one of my family’s favorite soup recipes. I get requests for it all the time. Cooking your own black beans and vegetable broth makes this soup even more delicious.

By Veronica Grace, Sep 11, 2012

Ingredients

1 large onion, diced
6 cloves of garlic, minced
3 stalks of celery, diced
2 carrots, diced
5 cups of vegetable broth (homemade or low sodium)
4 15 ounce cans of black beans, low sodium (or 7 cups cooked) undrained
1 15 ounce can of whole sweet corn, drained (salt free, unsweetened)
1 14.5 ounce can of fire roasted tomatoes, diced (I use Muir Glen Organics)
4 teaspoons roasted cumin (or regular cumin)
1 to 1 1/2 teaspoon chipotle chili powder
1/2 teaspoon Herbamare or salt (to taste)
Juice of 1 small lime
Fresh ground pepper to taste
1/2 bunch of cilantro, chopped to garnish

Instructions

In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.
Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
Taste test. Add Herbamare or salt to taste and lime juice.
Serve in bowls and garnish with fresh chopped cilantro.

tags:

Mexican

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8 Comments

Comments (8)

(5 from 7 votes)

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Tasha12 months ago

Love this recipe. I like the spice level but my husband finds the chipotle chili spice too much (totally depends on what brand you buy!) If you find your soup too spicy, adding an extra can of tomato for the acidity, some olive oil, some cream, milk, or half-and-half–or all of the above–is both delicious and dials down the heat.

Maureen1 year ago

I have been making this for several years now and it is by far one of the best soups that I have made.

Andy1 year ago

I halved recipe and used chickpeas for the blender part. Fantastic recipe and so easy! Thank you.

Jasna Jackson2 years ago

I make this regularly. Love the recipe. Thank you!

Rosa Brown2 years ago

Can I freeze any leftovers? Love the soup, had made it a lot. Thanks

Tasha12 months ago

I am not the author of this recipe but I love to freeze our leftovers of this. It freezes well and tastes great later.

Sheryl2 years ago

I love this soup!

Amanda2 years ago

One of our favorite soups!

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about the author

Veronica Grace

Veronica Grace is a chef and photographer. She is passionate about teaching people how to make delicious oil-free vegan recipes from scratch. Visit her website to find Grace’s self-published ebooks and keep up to date with her latest recipes, and find her on Instagram and Facebook.

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