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Southwest Black Bean & Corn Soup

Easy low-fat vegetarian, gluten-free Southwest Black Bean Soup filled with ingredients typically associated with the American Southwest is a colourful, spicy and satisfying soup.

Course Soup
Cook Time 25 minutes
Servings 8 servings
Author Rita Jakobschuk

Ingredients

  • 2 teaspoons vegetable oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 cup celery diced
  • 1 red bell pepper diced
  • 2 cups frozen corn kernels
  • 900 ml vegetable broth
  • ¼ cup lime juice freshly squeezed
  • 1 ½ cups diced tomatoes canned
  • 2 tablespoons tomato paste
  • 1 tablespoon chipotle pepper in adobo sauce minced finely
  • 540 mL tin black beans rinsed and drained
  • 1 bay leaf
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Suggested toppings

  • Cooked rice
  • Shredded cheddar cheese
  • Diced avocado
  • Sliced green onions
  • Sliced hot peppers
  • Lime wedges
  • Sour cream
  • Cilantro

Instructions

  1. In a 5 or 6 qt Dutch oven, heat the oil over medium-high heat. Add onion, garlic and celery and sauté for 2 -3 minutes, just until tender. Add the red bell peppers and corn kernels; sauté for 1 minute.

  2. Add vegetable broth, lime juice, diced tomatoes, tomato paste, chipotle peppers and black beans.

  3. Season with bay leaf, cumin, coriander, oregano, salt and pepper. Bring to a light boil while stirring. Reduce heat to low, cover and simmer until the vegetables are tender, about 20 - 25 minutes.

  4. Garnish each serving with suggested toppings, as desired.