This soup is super easy to make, and its really cheap. Bonus!
This recipe makes about 6 servings.
You'll need:
olive oil, frozen southwestern corn mix, red onion, cumin, oregano, salt, chili powder, garlic, black beans and water.
**you can also add chopped carrots, celery, red and green peppers, and chopped jalapenos to the corn and onion, but I am lazy and prefer a bag of frozen corn and peppers. Ive done it both ways and its awesome either way!
2. In a small bowl, stir together 1 tsp salt, 1 tsp oregano, 4 tsp cumin, and 4 tsp chili powder. Add to vegetables and stir for about a minute over medium heat.
3. Mash with a fork or puree one 15 oz can of black beans. Do not drain it first. Set aside.
5. Pour in pureed black beans, and add another 2 15oz cans of black beans and 1 cup of water (you can also use chicken stock). Stir and simmer over low heat for about 30 minutes or until hot. Stir occasionally.
***Optional- at this point, you can cook 1 cup of rice to add to the soup. I love it with rice!! I use my rice cooker (1 cup uncooked rice + 2 cups water) once its cooked, I dump it into my pot and stir, and my soup is done!
Without rice
With rice mmm
OKAY GUYS I know it isn't a very attractive soup but it tastes really good!!!
You can top it with sour cream, cheddar cheese and jalapeno slices to make it prettier for serving.
2 TBSP olive oil
1 red onion
1 bag frozen southwestern corn
4 tsp cumin
4 tsp chili powder
1 tsp salt
1 tsp oregano
1 tsp minced garlic
3 15oz cans of black beans
1 cup water or chicken stock
rice (optional)
