.svg)
Ingredients
• 2 cups black beans, soaked overnight and drained
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 stalk celery, diced
• 1 red bell pepper, chopped
• 1 cup corn kernels, fresh or frozen
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• Salt, to taste
• 1 tablespoon olive oil
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
- Heat olive oil in a large pot over medium heat.
- Add the diced onions to the pot and sauté until translucent, about 3 minutes.
- Stir in the minced garlic, diced carrot, and chopped celery to the pot. Cook for an additional 2 minutes.
- Incorporate the chopped red bell pepper and cook for 2 more minutes.
- Mix in the ground cumin, chili powder, black pepper, and salt, stirring with the vegetables for 1 minute.
- Pour in the soaked and drained black beans, diced tomatoes, and vegetable broth.
- Increase heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour, or until the beans are tender.
- After the beans are cooked, add the corn kernels to the pot and simmer for an additional 10 minutes.
- Taste and adjust seasoning with more salt or spices as needed.
- Serve the soup hot, garnished with diced avocado, a sprinkle of chopped cilantro, and a wedge of lime on the side.
Q1: Can I use canned black beans instead of soaking dried ones overnight for the Healthy Mexican Black Bean Soup?
A1: Yes, you can substitute the soaked black beans with canned black beans to save time. You will need approximately two 15-ounce cans. Make sure to rinse and drain the beans before adding them to the soup to remove excess sodium and any canning liquid.
Q2: How can I make this soup spicier if I prefer more heat?
A2: To add more heat to the Healthy Mexican Black Bean Soup, you can include diced jalapeños, increase the amount of chili powder, add cayenne pepper, or use hot sauce to taste. Start with a small amount and adjust according to your preference for spiciness.
Q3: Is this soup suitable for freezing, and if so, what is the best way to thaw and reheat it?
A3: Yes, this soup freezes very well. Cool the soup completely and transfer it to freezer-safe containers or bags, leaving some space for expansion. Freeze for up to three months. To reheat, thaw the soup in the refrigerator overnight, then warm it on the stove over medium heat, stirring occasionally. If you're in a hurry, you can thaw it more quickly using a microwave or by reheating it directly from frozen on the stove over low heat, stirring frequently to ensure even warming.
