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Easy Black Bean & Corn Soup

My dear friend, Ana, who currently lives in Brooklyn grew up in Mexico City.  I once watched her make an entire pot of black bean soup in under 30 minutes with very little hands on time.  What was most fascinating about her concoction was that she put it all in the blender to make it smooth and creamy.  This recipe is inspired by her and her sweet son who got my kid hooked on black beans.

Black Bean & Corn Soup

Prep Time: 10 mins  Cooking Time: 25 mins

1/2 cup diced white or yellow onion
1 tablespoon of olive oil
1 garlic clove pressed
2 cans black beans rinsed and drained
2 cups vegetable broth
1 bay leaf
1 8oz can corn (drained)

Saute onion and olive oil over medium heat until onion is translucent.  Add garlic and continue to saute for 2 minutes.  Stir in vegetable broth, bay leaf and black beans.  Increase heat and bring to a boil for 2 to 3 minutes. Reduce heat to low, cover and let simmer for 20 minutes.  Turn off heat and remove bay leaf.  Set aside for 10 minutes allowing soup to cool down.  Pour soup into blender.  Blend on low until smooth and creamy.  BE SURE TO HOLD LID TIGHTLY WHILE BLENDING. Pour soup back into the pot and add corn.  Warm over medium heat.  Serves 4.

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