This is my new favourite soup recipe – hot sauce makes it a little spicy, corn adds a little sweetness, and a there’s a ton of flavour in here. Some of the soup is pureed, but there’s lots of colour from the remaining vegetables. Topped off with a little yogurt, it tastes decadent.
What you need:
1 tablespoon olive oil
1 red onion, chopped
5 cloves garlic, minced
1 red pepper, chopped
1 carrot, chopped
1 teaspoon oregano
1 teaspoon cumin
1 – 398 mL can of diced tomatoes
5 cups black beans, cooked (about 1 & 1/2 cups dry)
6 cups vegetable broth
2 – 341 mL cans of corn
salt and pepper
What you do:
1. If you are cooking your own beans, place them in a pot of boiling water, bring back to a boil and cook for a few minutes. Turn heat off and soak for about two hours. I like to drain in the middle of the soaking time and bring back to a boil – this helps ward of the gas causing properties beans can have. The last step is to rinse, then bring the beans back to a boil, then lower the heat and cook until soft. This shouldn’t take too long.
2. Heat the olive oil and add the onions, garlic, peppers and carrots. Cover and cook for about 10 minutes, or until the vegetables are soft.
3. Add the oregano, cumin, beans, tomatoes and broth. Bring to a boil, then simmer for about half an hour.
4. Puree about a third of the soup. I just put my immersion blender in and blended until I thought it looked good.
5. Add the corn, along with its juice, and cook just long enough to heat through.
6. Add salt and pepper to taste.
7. Top with a big dollop of yogurt and some hot sauce. Serve with a wedge of lime to squeeze on top.