Southwestern Black Bean and Corn Soup
Cozy up with a bowl of Southwestern Soup! Packed full of black beans, corn, onion, green pepper, celery, green chiles, and tomatoes, it's hearty, bold-flavored, and oh-so good!
Ingredients
- 1 Onion chopped
- 1 Green Pepper chopped
- 1 cup Celery chopped
- 1 Tablespoon Olive Oil
- 2 cans Black Beans drained and rinsed
- 14.5 ounce can Diced Tomatoes with juice
- 8 ounce can Tomato Sauce
- 4.5 ounce can Chopped Green Chiles with juice
- 14 ounce bag Corn frozen
- 32 ounces Vegetable Broth
- 1 Tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Onion Powder
Instructions
- Chop the onion, green pepper, and celery.
- Heat olive oil in a large pot. Add onion, green pepper, and celery. Sauté for 3-4 minutes or until the vegetables are soft and tender.
- Stir in the diced tomatoes, tomato sauce, green chiles, vegetable broth, chili powder, cumin, and onion powder. Simmer uncovered for 15 minutes.
- Stir in the black beans and corn. Simmer for another 5 minutes.
Notes
- I prefer baby gold and white or shoepeg corn which has sweet and tender kernels. Fresh corn is also really good when in season!
- Store your leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. When it's time to serve, simply reheat either in the microwave or on the stovetop.
- I love to dress up my soup with toppings such as cheese, sour cream, and tortilla chips! You could also add avocado, cilantro, and lime juice!
Nutrition
Serving: 8Calories: 185kcalCarbohydrates: 34gProtein: 9gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 686mgPotassium: 634mgFiber: 9gSugar: 7gVitamin A: 990IUVitamin C: 28mgCalcium: 60mgIron: 3mg