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.

Ingredients:

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

Directions:

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.