{"id":10512,"date":"2012-07-09T00:27:47","date_gmt":"2012-07-09T05:27:47","guid":{"rendered":"http:\/\/myhalalkitchen.com\/?p=10512"},"modified":"2021-03-06T09:43:58","modified_gmt":"2021-03-06T15:43:58","slug":"a-healthy-mexican-summer-soup-black-bean-corn","status":"publish","type":"post","link":"https:\/\/myhalalkitchen.com\/a-healthy-mexican-summer-soup-black-bean-corn\/","title":{"rendered":"Mexican Black Bean & Corn Soup"},"content":{"rendered":"

If you can imagine having soup in the summer time, this Mexican Black Bean & Corn Soup<\/strong> is one that doesn\u2019t 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<\/a> you\u2019ll be doing (which I hope you are, or planning to!)<\/p>\n

\"Mexican<\/a><\/p>\n

The ingredients you’ll need are quite simple and you may have most of them already.<\/p>\n

<\/p>\n

\"Essential<\/a><\/p>\n

Fresh corn is essential, and freshly frozen will do just fine.<\/em><\/p>\n

\"Corn<\/a><\/em><\/p>\n

You can even start with frozen corn since it doesn’t take long to defrost at all.<\/em><\/p>\n

\"Fresh<\/a><\/p>\n

You’ll need cooked black beans, but none of the juice (that’ll make the soup too dark, so save it for something else).<\/p>\n

\"Black<\/a><\/p>\n

Drain the black beans of any juices with a sieve.<\/p>\n

\"Sauteeing<\/a><\/p>\n

Saut\u00e9 onions and the jalape\u00f1o pepper in a large Dutch oven if you have one (they’re great for these types of dishe), or a large soup pan.<\/p>\n

\"Adding<\/a><\/p>\n

Add the corn to saut\u00e9<\/p>\n

\"Dried<\/a><\/p>\n

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.<\/p>\n

\"Smoked<\/a><\/p>\n

Add the smoked paprika. I like the Hungarian variety.<\/p>\n

\"Saffron<\/a><\/p>\n

Measure out the vegetable broth. You can even use chicken broth instead, and Saffron Road<\/a> carries two different types of halal chicken broths<\/a> that are so well made you don’t have to bother making your own if you’re pressed for time.<\/p>\n

\"Pouring<\/a><\/p>\n

Pour it in slowly and take in the aroma- the broth smells like real slow-cooked vegetables.<\/p>\n

\"adding<\/a><\/p>\n

Add the tomato paste.<\/p>\n

\"stirring<\/a><\/p>\n

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.<\/p>\n

\"adding<\/a><\/p>\n

Add the drained beans.<\/p>\n

\"corn<\/a><\/p>\n

Let the soup cook down a bit. Add more broth and water, as needed. Cook for about 35 minutes, covered, on low.<\/p>\n

\"Black<\/a><\/p>\n

Remove it from heat and swirl in the chopped cilantro. Add a dollup of sour cream, which is terrific tasting on top.<\/p>\n

\"Black<\/a><\/p>\n

Serve with your favorite type of tortillas or chips. It’s kind of like having salsa more seriously…in a bowl.<\/p>\n

Mexican Black Bean & Corn Soup<\/strong><\/p>\n

Serves 4<\/em><\/p>\n

Ingredients<\/strong><\/p>\n

\n

2-4 tablespoons olive oil<\/a><\/h4>\n

1\/2 cup yellow onion, diced<\/h4>\n

2- 1\/2 cups fresh corn<\/h4>\n

4 cloves garlic, minced<\/h4>\n

1 small jalape\u00f1o (whole)<\/h4>\n

1 tablespoon dried epazote<\/a> (if you have it)<\/h4>\n

1 heaping tablespoon ground cumin<\/h4>\n

Salt, to taste<\/h4>\n

Freshly ground black pepper<\/h4>\n

1 teaspoon smoked paprika<\/h4>\n

1 and 1\/2 cups cooked black beans (drained of any liquids)<\/h4>\n

2 tablespoons tomato paste<\/h4>\n

4 cups Saffron Road Classic Culinary Vegetable Broth<\/a><\/h4>\n

Freshly chopped cilantro<\/h4>\n

Sour cream (optional)<\/h4>\n

Hot sauce<\/a> (optional)<\/h4>\n

Fresh corn tortillas or chips<\/a> (optional)<\/h4>\n<\/blockquote>\n

Directions<\/strong><\/p>\n

In a medium or large Dutch oven over medium flame, heat the oil. Add the onions and saut\u00e9 until translucent. Add the corn, garlic, jalape\u00f1o and the spices.<\/p>\n

Add the black beans and tomato paste. Use a wooden spoon to thoroughly combine and dissolve the tomato paste. Add the vegetable broth.<\/p>\n

Cover and let cook on low-medium heat for about 35 minutes.<\/p>\n

Remove from heat and add break up the jalape\u00f1o 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<\/a> and hot sauce (Valentina hot or mild is my hot sauce of choice<\/a>), if desired. Serve with warm tortillas or tortilla chips.<\/p>\n

My ingredients of choice are: <\/p>\n

Organic Valley Sour Cream<\/a> <\/p>\n