Black Bean & Corn Soup

The weather here in South Texas has been ridiculous lately. One day it’s 85 degrees and the next it’s 40. While I love warm weather and also winter, I prefer them to not switch on a day-by-day basis. Get some control, Mother Nature! Seriously! Although I may not be able to control the weather, I can control my meals, and when I need a good vegetarian dish, I love being able to convert my favorite dishes to a meatless version, like this Black Bean & Corn Soup!

This is probably one of my favorite Mexican dishes, because not only is it authentic, it’s deliciously simple. There are very few ingredients needed for this soup, and it comes together in less than 30 minutes, so you can whip it up in a hurry if you need it.

Traditionally, this soup uses chicken stock, but to make it vegetarian, simply swap it for vegetable broth instead. Easy peasy, what what?! And to be completely honest, I think I may actually like this version better, because it’s just a little bit lighter, which is perfect for days when it’s not freezing cold! This is turning into a win-win situation here, am I right?

Just like the roasted poblano soup, your blender will be your best friend for this black bean & corn soup. Saute some onion and garlic, then toss it in a blender with black beans and vegetable broth and puree. Then strain it back into a pot, add corn, an epazote leaf, salt and pepper and simmer for 10 minutes. Bing, bang, boom, done!

I topped my bowls of soups with a collection of delicious additions, like queso fresco, cilantro, chicharrones, and La Morena Chipotle Peppers, which added a lovely smokey flavor to my dish. Yum. So many flavors! So much yum!

Black Bean & Corn Soup

5 from 1 vote

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Course: Soup

Prep Time: 5 minutes

Cook Time: 17 minutes

Total Time: 22 minutes

Servings: 6

Author: Karly Gomez

Ingredients

• 2 Tbsp Canola Oil
• 1 White Onion roughly chopped
• 1 Garlic Clove chopped
• 3 Cans Black Beans drained and rinsed
• 3 1/2 C Vegetable Broth
• 1 Leaf Fresh Epazote optional
• 2 C Frozen Corn
• Kosher Salt to taste
• Pepper to taste

Condiments

• 1 C Chicharrones crumbled
• 1 C Queso Fresco crumbled
• 3 La Morena Chipotle Chiles thinly sliced
• 1/4 C Cilantro chopped

Instructions

• Drain and thoroughly rinse the black beans and set aside. In a large pot, heat the oil over medium heat, then add the onions and saute until soft, around 5 minutes. Add the garlic and continue to cook for an additional minute.
• Pour the onion and garlic into a blender, then add the black beans and the vegetable broth and puree until smooth. Using a medium-mesh strainer, strain the mixture back into the pot and discard the remaining pieces of black bean casings.
• Heat the mixture over medium heat, then add the corn, epazote leaf, salt and pepper and stir gently for 10 minutes, then serve with a generous sprinkling of condiments.

Notes

Epazote may not be found everywhere, so an acceptable substitution would be a sprig or two of fresh cilantro. It can be left out altogether, however, if wanted.

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