Description
A heartwarming soup for a cold winter night.
Ingredients
Units
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- 1/2 tsp. dried cilantro
- 3/4 teaspoon cumin
- 1 teaspoon chili powder
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 14.5 oz cans of Black Beans
- 1 14.5 oz can diced tomatoes with chilies
- 1 14.5 0z can vegetable broth
- 1 cup water
- 1 small onion diced (red or yellow)
- 3 garlic cloves minced
- 1/2 cup of corn
- 1 jalapeño, seeded and diced
- 2 tbsp. olive oil
- Kosher Salt and pepper
Instructions
- Combine cilantro, cumin, chili powder, garlic powder, onion powder in a small container and set aside.
- Drain and rinse one of the cans of beans and set aside.
- Pour the undrained can of black beans into a blender or food processor and blend until liquified. Move to a bowl and set aside.
- In a large pot, heat olive oil on medium-high heat.
- Add diced onions and cook for 3 minutes.
- Add minced garlic and cook for another 30 seconds. Do not burn!
- Next add the beans, tomatoes, broth, and water, mix until combined.
- Stir in the dry seasonings, taste, and add salt and pepper as needed.
- Bring to a boil and then turn the heat down to low. Let simmer for 15-20 minutes.
- Taste and add additional salt and pepper as needed.
- Remove from heat and serve.
- Optional: dollop with sour cream, shredded cheese, avocado, etc!