Easy Black Bean Soup Recipe

🧂 Ingredients

• 1 lb dried black beans
• 2 tablespoons olive oil
• 2 cups sweet yellow onion

  diced
• 1 large red bell pepper

  seeded and diced
• 1 cup poblano pepper

  seeded and diced
• 1 ½ tablespoons fresh garlic

  minced
• 2 teaspoons cumin
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1 teaspoon dried epazote
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 6 cups vegetable broth
• 1 pint cherry tomatoes

  halved
• ½ cup fresh cilantro

  roughly chopped
• 1 cup queso fresco
• 1 large lime
• sea salt

  to taste
• black pepper

  to taste
• 1 large red onion

  sliced thin
• 6 cups fresh corn
• ¼ cup mayo
• 1 tablespoon chili powder

Instructions

• 1 Quick-soak the beans: place rinsed black beans in a large dutch oven and add
  water until it covers the beans by an inch or so. Bring to a boil for 2-3
  minutes, then turn off the heat, cover, and let sit for 1 hour. Transfer the
  beans, and enough liquid to just reach the top of the beans, to a bowl and set
  aside. Clean out the pot and return it to the stove.
• 2 Add the olive oil to the pot and heat to medium-high. Once hot, add the onion,
  bell pepper, and poblano pepper and cook until softened, about 5-7 minutes. Add
  the garlic and cook until fragrant, about 1 minute longer. Stir in the
  seasonings and cook for 30 seconds.
• 3 Carefully pour in the vegetable broth, followed by the beans and their cooking
  liquid. Stir well, then bring the mixture to a boil. Reduce the heat to low and
  let simmer, covered, for 2 hours, or until the beans are soft and can be mashed
  against the side of the pot easily with the back of a spoon.
• 4 Before serving, in a medium-sized bowl add the tomatoes, cilantro, ½ of the
  queso fresco, and the juice from ½ lime. Toss together then season with salt and
  pepper and set aside. Heat a large skillet over medium-high heat and add 2
  teaspoons of olive oil. Once hot, add the red onion and corn and cook, stirring
  occasionally, until the onion is soft and corn is beginning to brown, around 10
  minutes. Remove pan from heat and stir in mayo, remaining queso fresco, chili
  powder, the juice from ½ lime, and a sprinkle of salt and pepper as desired.
  Scoop heaping portions of creamy street corn onto each bowl of soup and garnish
  with the tomato salad mixture.

Nutrition Info