The culinary adventures of a 20-something woman navigating the wonderful world of food!

The culinary adventures of a 20-something year old woman navigating the wonderful world of food!

Saturday, March 27, 2010

Corn, Black Bean & Tomato Soup

I love, love, love homemade soup. Its so fresh & flavourful compared to canned soup. This recipe here is very Mexican-inspired and is perfect served topped with sour cream & parsley.

1 cup chopped onion
1 small chopped green pepper
1 small can corn kernels, drained (about 1 cup)
1 cup black beans, rinsed & drained
1 1/2 cups diced tomatoes (about 3 plum tomatoes)
2 cloves garlic, minced
5 cups low-sodium vegetable or chicken stock
2 tbsp basmati rice
2 tbsp medium spice chili paste
1 tbsp ketchup
dash of salt and pepper
1/4 tsp red pepper flakes
2 tbsp vegetable oil
1 tbsp flour or cornstarch (if desired)
1 tbsp cilantro or parsley

1) Spray a saucepan with cooking oil (Pam), add the vegetable oil and place over medium heat. Cook the onion, green pepper, corn, and garlic for 6-8 minutes.
2) Add the vegetable stock, black beans, rice, chili paste, ketchup, salt & pepper, red pepper flakes. Bring to a boil, reduce heat and simmer for about 15 minutes.
3) Add tomatoes and stir well. If soup seems too runny, stir in 1 tbsp corn starch mixed with water and cook another 3-4 minutes.
4) Garnish with sour cream & cilantro.

1 comment:

  1. When are you going to announce your cookie winner?