Mexican Black Bean Corn Soup Recipe
Experience the delightful fusion of flavors in this Mexican Black Bean Corn Soup, a dish that effortlessly blends rich, savory elements with a touch of brightness from fresh ingredients. Perfect as an appetizer or a comforting meal, this vegetarian soup promises to warm your heart and tantalize your taste buds. Serve it alongside other Mexican favorites for a complete culinary experience that will impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion | 1 (finely chopped) |
| Garlic | 2 cloves (finely chopped) |
| Black beans (cooked/canned) | 2 cups (reserve the liquid) |
| Homemade tomato puree | 1/3 cup |
| Sweet corn | 1/2 cup |
| Vegetable stock or water | 2 cups |
| Carrot (Gajjar) | 1/2 (halved and sliced) |
| Cumin powder (Jeera) | 1 teaspoon (roasted) |
| Green zucchini | 1/2 (diced) |
| Red chili powder | 1 teaspoon |
| Lemon juice | From 1 lemon |
| Pickled jalapeños | 1-2 tablespoons (sliced) |
| Coriander (Dhania) leaves | 2 sprigs |
| Black pepper powder | 1 teaspoon |
| Salt | To taste |
| Extra virgin olive oil | As needed |
| Avocado | 1 (sliced, as needed) |
| Sour cream | 1 cup (as needed) |
| Tortillas | 4 (as needed) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 280 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Cholesterol | 10 mg |
| Sodium | 500 mg |
| Total Carbohydrates | 36 g |
| Dietary Fiber | 10 g |
| Sugars | 4 g |
| Protein | 8 g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Servings
- Yield: 4 servings
Instructions
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Preparation of Beans: Start by blending 1 cup of cooked black beans in a mixer or blender until smooth. This will add a creamy texture to your soup.
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Cooking the Base: In a large saucepan, heat extra virgin olive oil over medium heat. Add the finely chopped garlic and sauté for about 1 minute until fragrant. Add the chopped onion along with a pinch of salt, stirring frequently until the onions become translucent and tender, approximately 3-4 minutes.
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Incorporating Vegetables: Toss in the sliced carrots and pour in 1 cup of vegetable stock. Let this mixture cook for another 3-4 minutes until the carrots soften slightly.
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Building Flavor: Add the remaining black beans, sweet corn, and diced zucchini into the saucepan. Stir everything together and bring the mixture to a boil.
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Adding the Creamy Bean Puree: Next, pour in the blended bean mixture along with the homemade tomato puree, roasted cumin powder, red chili powder, and pickled jalapeños. Mix well, then add the remaining vegetable stock and the reserved liquid from the canned beans. Squeeze in the juice of 1 lemon.
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Final Cooking Steps: Allow the soup to return to a gentle boil. Reduce the heat and simmer for an additional 2-3 minutes, stirring occasionally. Season with salt and black pepper to taste.
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Garnishing: Once cooked, remove the soup from heat and ladle it into bowls. Garnish each serving with fresh coriander leaves and slices of avocado.
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Serving Suggestions: Serve this delicious Mexican Black Bean Corn Soup alongside tortillas and a generous dollop of sour cream for a rich and satisfying meal. This soup pairs wonderfully with Mexican Vegetable Nachos and Mexican Vegetarian Bean & Cheese Enchiladas for a complete Mexican feast that your family will adore.
Enjoy the wholesome goodness of this Mexican dish, where every spoonful brings comfort and satisfaction. Whether you’re gathering for a family dinner or hosting friends, this soup is sure to be a hit. Dive into the vibrant flavors and let the warmth of this dish envelop you!
