If you can imagine having soup in the summer time, this Mexican Black Bean & Corn Soup is one that doesn’t heat up the kitchen, uses up fresh summer produce and has a wonderful kick to it. It also freezes well, which is wonderful for any pre-Ramadan cooking you’ll be doing (which I hope you are, or planning to!)
The ingredients you’ll need are quite simple and you may have most of them already.
Fresh corn is essential, and freshly frozen will do just fine.
You can even start with frozen corn since it doesn’t take long to defrost at all.
You’ll need cooked black beans, but none of the juice (that’ll make the soup too dark, so save it for something else).
Drain the black beans of any juices with a sieve.
Sauté onions and the jalapeño pepper in a large Dutch oven if you have one (they’re great for these types of dishe), or a large soup pan.
Add the corn to sauté
Then the lovely dried epazote, a classic Mexican herb commonly used in dishes with beans. You may be able to find it fresh at an authentic Mexican store.
Add the smoked paprika. I like the Hungarian variety.
Measure out the vegetable broth. You can even use chicken broth instead, and Saffron Road carries two different types of halal chicken broths that are so well made you don’t have to bother making your own if you’re pressed for time.
Pour it in slowly and take in the aroma- the broth smells like real slow-cooked vegetables.
Add the tomato paste.
Use a wooden spoon to dissolve the tomato paste- you don’t want to ruin your pans, especially cast iron which are easily scratched by metal utensils.
Add the drained beans.
Let the soup cook down a bit. Add more broth and water, as needed. Cook for about 35 minutes, covered, on low.
Remove it from heat and swirl in the chopped cilantro. Add a dollup of sour cream, which is terrific tasting on top.
Serve with your favorite type of tortillas or chips. It’s kind of like having salsa more seriously…in a bowl.
Mexican Black Bean & Corn Soup
2-4 tablespoons olive oil
1/2 cup yellow onion, diced
2- 1/2 cups fresh corn
4 cloves garlic, minced
1 small jalapeño (whole)
1 tablespoon dried epazote (if you have it)
1 heaping tablespoon ground cumin
Salt, to taste
Freshly ground black pepper
1 teaspoon smoked paprika
1 and 1/2 cups cooked black beans (drained of any liquids)
2 tablespoons tomato paste
Freshly chopped cilantro
Sour cream (optional)
Hot sauce (optional)
Fresh corn tortillas or chips (optional)
In a medium or large Dutch oven over medium flame, heat the oil. Add the onions and sauté until translucent. Add the corn, garlic, jalapeño and the spices.
Add the black beans and tomato paste. Use a wooden spoon to thoroughly combine and dissolve the tomato paste. Add the vegetable broth.
Cover and let cook on low-medium heat for about 35 minutes.
Remove from heat and add break up the jalapeño with the back of a spoon to release its juices and seeds. Next, add the cilantro. Ladle soup into bowls and top with fresh sour cream and hot sauce, if desired. Serve with warm tortillas or tortilla chips.
Bismillah and Buen Provecho!
*Disclosure: Though I was not compensated for a review, I did receive a complementary package of the vegetable soup broth included in this post.