Smoky Black Bean and Corn Soup with Lime

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can diced tomatoes
• 1 1/2 cups frozen corn kernels
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and bell pepper, cooking until fragrant, about 2 minutes.
3. 3 Add cumin and smoked paprika, stirring to coat vegetables.
4. 4 Pour in black beans, diced tomatoes, corn, and vegetable broth. Season with salt and pepper.
5. 5 Bring soup to a boil, then reduce heat and simmer for 20 minutes.
6. 6 Stir in lime juice and cook for an additional 2 minutes.
7. 7 Taste and adjust seasoning if necessary.
8. 8 Serve hot, garnished with cilantro and lime wedges on the side.

Equipment

• Large pot
• Wooden spoon
• Measuring cups and spoons

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Stir in a handful of fresh spinach or kale in the last few minutes of cooking.

Substitutions

• Substitute vegetable broth with chicken broth for a different flavor profile.
• Use fresh corn kernels if you have them on hand.

Pairings

• Serve with a crisp white wine like Sauvignon Blanc.
• Pair with a simple green salad dressed with a tangy vinaigrette.

Nutrition

Tips

• For an extra smoky flavor, add a chipotle pepper in adobo sauce.
• If you prefer a chunkier soup, mash some of the beans against the side of the pot before serving.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with warm cornbread or a fresh avocado salad.
• Top with a dollop of sour cream or crumbled queso fresco for extra richness.

FAQ