Been awhile since I posted recipes! This one is a wonderful soup that’s sweet, tasty, and has a tough of spice to it. This is a go-to soup for me because it’s always worth making.
Makes 4 servings.
1 Tbs. olive oil
About 1 cup chopped onion (1 small)
About 1 cup chopped red bell pepper (1 small)
3 cloves garlic, minced (1 Tbs.)
1 TBSP chili powder
2 cups low-sodium vegetable broth
11/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 cup green peas (frozen or fresh)
1 cup finely chopped carrots/grated
1 cup fresh or frozen corn kernels
1 bay leaf
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp dried cilantro or 1/4 cup chopped.
2 Tbs. lime juice
- Heat oil in the pot you plan to cook in (you can also use a BIG wok or frying pan to make the whole thing). Sautee onion and red pepper until softened.
- Add garlic and chili powder to pan, sautee for 3 minutes.
- Add broth, beans, peas, carrots, corn, and bay leaf. Bring to boil, reduce to simmer, cook for 20 minutes to heat through.
- Remove bay leaf. Stir in cilantro and lime juice. Bring to simmer while stirring, serve.
This soup really is good any time of the year, and acts as a light main course, and could also be a good side dish. As a main course, I find it goes excellent with a salad that has a good dressing.
- The amount of chili powder may seem a lot for a mild soup, but it blends in well.
- The sautéed onion and bell pepper actually add a kind of sweet taste, further amplified by the carrots and corn.
- The key to this recipes taste is the order you cook things in. Note how things are cooked in different orders and added at different phases.