Description
A flavorful and easy-to-make soup with black beans, corn, and a kick of spice.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (or to taste)
- 4 cups vegetable broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- Salt and pepper to taste
- Optional toppings: avocado, sour cream, cilantro, lime wedges
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, bell pepper, and jalapeño and cook for another 3 minutes.
- Stir in chili powder, cumin, and cayenne pepper. Cook for 1 minute.
- Pour in vegetable broth, black beans, and corn.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
- Adjust the amount of cayenne pepper to control the spiciness.
- For a creamier soup, blend a portion of the soup before serving.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: black bean soup, corn soup, spicy soup, vegan soup, easy soup recipe