Mexican Black Bean Corn Soup
Course: Appetizer
Cuisine: Mexican
Diet: Vegetarian
Description:
Mexican Black Bean Corn Soup is a wholesome and flavorful dish, perfect as a light dinner or a filling appetizer. Combining black beans, sweet corn, and a mix of aromatic spices, this soup captures the vibrant essence of Mexican cuisine. It can be served on its own or paired with a delicious Mexican meal.
Ingredients:
- 1 Onion, finely chopped
- 2 cloves Garlic, finely chopped
- 2 cups Black beans, cooked or canned (reserve the liquid)
- 1/3 cup Homemade tomato puree
- 1/2 cup Sweet corn
- 2 cups Vegetable stock (or water)
- 1/2 Carrot (Gajjar), halved and sliced
- 1 teaspoon Roasted cumin powder (Jeera)
- 1/2 Green zucchini, diced
- 1 teaspoon Red chili powder
- 1 Lemon juice
- 1-2 tablespoons Pickled jalapenos, sliced
- 2 sprigs Coriander (Dhania) leaves
- 1 teaspoon Black pepper powder
- Salt, to taste
For Serving:
- Extra virgin olive oil, as needed
- 1 Avocado, sliced
- 1 cup Sour cream
- 4 Tortillas, cut into wedges
Preparation Time: 10 minutes
Cook Time: 25 minutes
Instructions:
- Begin by blending 1 cup of the black beans into a smooth paste using a mixer jar. Set aside.
- Prepare all ingredients before starting the cooking process.
- Heat oil in a large saucepan over medium heat. Add garlic and sauté until aromatic, then add the chopped onions and a pinch of salt. Cook for 3-4 minutes until the onions are softened.
- Add the sliced carrots and 1 cup of vegetable stock, allowing them to cook for another 3-4 minutes.
- Stir in the remaining black beans, sweet corn, and diced zucchini, and bring the mixture to a boil.
- Add the pureed beans, tomato puree, cumin powder, chili powder, pickled jalapenos, remaining vegetable stock, reserved liquid from the canned beans, and lemon juice. Stir well and bring to a boil.
- Cook for another 2-3 minutes until all ingredients are combined and the soup reaches a hearty consistency.
- Season with salt and black pepper to taste.
- Garnish the soup with fresh coriander leaves.
- Serve with a drizzle of extra virgin olive oil, slices of avocado, a dollop of sour cream, and tortilla wedges on the side for a complete and satisfying meal.
Pair this delicious soup with Mexican Vegetable Nachos and Mexican Vegetarian Bean & Cheese Enchiladas for a complete Mexican feast!
