Sunday, December 20, 2009

Black Bean and Sweet Corn Soup with Cilantro and Lime

We really don't have too many traditions that go with the holidays. I can think of 3 that have stayed with us through the years. 1) My side of the family has always celebrated Christmas on Christmas Eve. When we were kids, Santa would still bring presents on Christmas Day, but all the family gifts were opened on Christmas Eve. 2) We always have had a REAL Christmas tree. Even the year that we had a potted one. 3) We always have soup on Christmas Eve.

Over the years, the soup tradition has gone from always having clam chowder to various different types of soup. I am thankful for this as fish and shellfish of any sorts aren't something I particularly enjoy. There were a couple of years where I was loving my canned chicken noodle soup... :-)

Nonetheless, since I have had soup on the brain, I thought I'd put another recipe up for anyone else who was also looking for a Christmas soup recipe. Maria posted this one a couple months ago at her blog Two Peas and Their Pod. I love cumin, so anything with that passes in my book! As written, there is no meat in the soup, but I think some chicken (or leftover holiday turkey) would be a perfect compliment if you want some meat. Enjoy!

If you need a Christmas soup recipe or if you're just trying to warm up with all the snow, try it out!

Black Bean and Sweet Corn Soup with Cilantro and Lime
Adapted from Two Peas and Their Pods

1 Tbsp. olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 green pepper, chopped
2 c. sweet corn (can be frozen)
1 small jalapeno, minced
1 can diced green chiles
4 cans low-sodium diced tomatoes
4 cans low-sodium black beans, rinsed and drained
3 cans chicken broth (vegetable broth)
2 Tbsp. chile powder
1-1/2 Tbsp. cumin
1 bunch cilantro, chopped
salt and pepper, to taste
juice from 1 lime

Optional Toppings:
tortilla strips
pepper jack cheese
avovado slices
lime wedges

In a large soup pot, heat olive oil. Add in onion and cook until tender. Add in garlic. Cook for 2 minutes and add green pepper. Stir in sweet corn, jalapeno, and the green chiles. Stir and let cook for about 5 minutes.

Stir in tomatoes and black beans. Add the chicken broth. Stir in the spices, cilantro, and salt and pepper. Squirt in the fresh lime juice. Let simmer for 30 minutes, stirring occasionally. Taste, you might need to add more seasoning.

Serve hot. Add toppings if desired.

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