Southwestern Bean and Corn Soup
Hearty beans, sweet caramelized onions, and a touch of chipotle heat make this Southwestern-inspired soup a crowd favorite. It's perfect for a quick and satisfying meal.
Equipment
- Pot for sautéing
- stirring spoon
Ingredients
- 2 tablespoons 28 g nondairy butter
- 1 large-size red onion roughly chopped or sliced
- Pinch salt
- 2 tablespoons 30 g minced garlic
- 1 cup 235 ml vegetable broth
- 1 cup 227 g tomato sauce
- ½ teaspoon ground cumin
- 1 teaspoon ground chipotle powder
- 1 teaspoon ground coriander
- 1½ cups 375 g fresh, frozen, or canned corn
- 1½ cups 390 g fully cooked pinto or black beans
- 1 cup 235 ml plain soy or other nondairy milk (optional)
- 1 cup 160 g diced scallion, plus more for garnish
- Nondairy sour cream for garnish (optional)
Instructions
- Melt the butter in a pot over high heat.
- Add the red onion and a pinch of salt, then sauté until caramelized, about 10 minutes, stirring often to prevent burning.
- Add the minced garlic, and sauté for 2 to 3 more minutes.
- Add the vegetable broth, then deglaze the pot.
- Stir in the tomato sauce, cumin, chipotle powder, and coriander.
- Bring the mixture to a boil, then reduce to a simmer.
- Add the corn and beans and simmer for 10 to 15 minutes.
- Stir in the soy milk (if using) and return to a boil.
- Remove from the heat and stir in the diced scallions.
- Serve garnished with additional scallions and nondairy sour cream.
Notes & Wine Advice
Serving Tip:
This soup goes great with a side of tortilla chips or cornbread for a complete Southwestern meal.Wine Advice:
Pair with a Chardonnay or a Zinfandel to complement the creamy texture and smoky flavor of the soup.Nutrition values
Calories: 215 kcal | Carbohydrates: 40 g | Protein: 8 g | Fat: 4 g | Sugar: 5 g