Spicy Black Bean and Corn Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro leaves for garnish
• Juice of 1 lime
• Optional: hot sauce to taste

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 jalapeño, cooking for another minute until fragrant.
3. 3 Add cumin and smoked paprika, toasting spices for about 30 seconds.
4. 4 Pour in crushed tomatoes and vegetable broth, stirring to combine.
5. 5 Add black beans and corn, bringing the soup to a simmer.
6. 6 Season with salt and pepper, then let cook for about 20 minutes to meld flavors.
7. 7 Stir in lime juice and adjust seasoning with more salt or hot sauce if desired.
8. 8 Ladle into bowls and garnish with fresh cilantro before serving.

Equipment

• Large pot
• Wooden spoon
• Immersion blender (optional)

Variations

• Add cooked quinoa or diced sweet potatoes for extra heartiness.
• Include shredded chicken for a non-vegetarian version.

Substitutions

• Use fresh corn kernels if frozen isn't available.
• Substitute chicken broth for a richer flavor if not vegetarian.

Pairings

• Pairs well with crusty bread or tortilla chips.
• A side of jalapeño cornbread complements the soup beautifully.

Nutrition

Tips

• For a creamier texture, puree half the soup with an immersion blender before serving.
• If you prefer less heat, remove the seeds and membranes from the jalapeño.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm cornbread and a side salad.
• Top with diced avocado and a dollop of sour cream for extra richness.

FAQ