Spicy Black Bean and Corn Soup

Name: Spicy Black Bean and Corn Soup
Cook time: 25 min
Yield: 4 servings
Ingredients: 30 ml olive oil; 150 g yellow onion small dice; 20 g jalapeño pepper seeded if milder heat is desired, finely diced; 1 g fine salt; 12 g garlic minced; 4 g ground cumin; 2 g dried oregano; 2 g smoked paprika; 4 g chili powder; 1 g crushed red pepper flakes; 30 g tomato paste; 900 g black beans, drained and rinsed canned, drained and rinsed; 1200 ml vegetable broth low-sodium; 400 g diced tomatoes canned, with juices; 240 g corn kernels fresh or frozen; 6 g fine salt; 2 g black pepper freshly ground; 30 ml lime juice freshly squeezed; 250 ml water as needed to adjust consistency; 200 g avocado diced; 15 g cilantro leaves and tender stems, chopped; 80 g sour cream for serving; 40 g tortilla strips for serving

A bean-forward soup with a lightly thickened base from blended beans and broth. The texture stays brothy with some body, while corn and tomato add sweetness and avocado and cilantro finish each bowl.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

30 ml olive oil
150 g yellow onion small dice
20 g jalapeño pepper seeded if milder heat is desired, finely diced
1 g fine salt
12 g garlic minced
4 g ground cumin
2 g dried oregano
2 g smoked paprika
4 g chili powder
1 g crushed red pepper flakes
30 g tomato paste
900 g black beans, drained and rinsed canned, drained and rinsed
1200 ml vegetable broth low-sodium
400 g diced tomatoes canned, with juices
240 g corn kernels fresh or frozen
6 g fine salt
2 g black pepper freshly ground
30 ml lime juice freshly squeezed
250 ml water as needed to adjust consistency
200 g avocado diced
15 g cilantro leaves and tender stems, chopped
80 g sour cream for serving
40 g tortilla strips for serving

Instructions

Heat the olive oil in a 5 L pot over medium heat. Add the onion and jalapeño with 1 g of the salt, and cook, stirring often, until the onion is softened and translucent, about 5 minutes. The onion is softened and the jalapeño smells fragrant without browning.
Add the garlic, cumin, oregano, smoked paprika, chili powder, red pepper flakes, and tomato paste. Cook, stirring, for 1 minute to toast the spices and darken the tomato paste. The mixture looks brick-red and very fragrant.
Add the black beans, broth, diced tomatoes, corn, remaining salt, and black pepper. Bring to a boil, then reduce to a steady simmer and cook for 15 minutes. The soup is lightly thickened and the corn is tender.
Scoop about 2 cups of the soup solids and 1 cup of broth into a blender, or use an immersion blender directly in the pot to blend about one-third of the soup. Return the blended portion to the pot and stir in the lime juice. Add water only if you want a looser consistency. The soup has body but still ladles easily; the broth is glossy and cohesive.
Ladle into bowls and top with avocado and cilantro. Add sour cream and tortilla strips if using. The avocado stays green, the cilantro is fresh, and the soup is ready to serve hot.