Mexican Black Bean Corn Soup
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 9
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon chili powder
- black pepper to taste
- 1/2 teaspoon chipotle powder
- 1 lime juiced
- 3 stalks celery diced
- 1 onions finely chopped
- 6 cloves garlic cloves
- 2 carrot diced
- 5 cups vegetable broth
- 4 (15 oz) cans black beans
- 1 (15 oz) can whole sweet corn drained unsweetened
- 1 (14.5 oz) can fire roasted tomatoes diced
- 4 teaspoons cumin
- 1/2 bunch fresh cilantro chipped to garnish
- Carbohydrate 7.95033609941215 g
- Cholesterol 0 mg
- Fat 0.269538999225243 g
- Fiber 1.47107495645335 g
- Protein 0.89701820852384 g
- Saturated Fat 0.0413024303139719 g
- Serving Size 1 1 Serving (195g)
- Sodium 331.444501214847 mg
- Sugar 6.47926114295879 g
- Trans Fat 0.0578768589129873 g
- Calories 34 calories
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.
