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Recipe Detail Page
Spicy Black Bean and Corn Soup
Holiday 2008
By removing the seeds from the jalapeño pepper, you’ll diffuse most of its heat. It’s best to use the tip of your knife to remove the seeds in order to avoid contact with your hands.
Serves 4
2 tbsp (25 mL) olive oil
2 cups (500 mL) onion, finely diced
2 cups (500 mL) red bell pepper, finely diced
½ jalapeño pepper, seeds removed and finely diced
1 tbsp (15 mL) garlic, finely chopped
2 tsp (10 mL) dried oregano
1 tsp (5 mL) ground cumin
1 tsp (5 mL) chili powder
3 tbsp (45 mL) tomato paste
1 can (796 mL) diced tomatoes, drained of juice
2 cans (1,100 mL) black beans, drained and rinsed
2 cups (500 mL) frozen corn, thawed and rinsed
6 cups (1.5 L) chicken stock
½ cup (125 mL) fresh cilantro, finely chopped
Salt to taste
1. In a large pot, heat olive oil over medium heat and sauté onion, red pepper and jalapeño for 5 minutes or until softened. Add garlic, oregano, cumin and chili powder and cook for another 2 minutes.
2. Add tomato paste, cook for 3 minutes while breaking up with a spoon. Add diced tomatoes, and cook for 5 minutes longer.
3. Add beans, corn and chicken stock. Bring to the boil, lower heat and cover. Simmer for 45 minutes until all the vegetables are tender. Just before serving stir in cilantro.
4. Add salt to taste and serve warm.
Serves 4
