Spicy Corn and Black Bean Soup Recipe
Servings 4
Ingredients
- 3 slices uncured bacon or turkey bacon trimmed of fat and sliced (optional - for a vegan version, sauté vegetables in 1 Tbsp olive oil over low heat)
- 4 med stalks of celery tops on, chopped
- 4 med carrots chopped
- 1 red onion chopped
- 1/2 spanish onion chopped
- 1 3/4 cups organic black beans soaked overnight, rinsed several times
- 2 cups vegetable stock
- 4-6 cups clean water
- 1 cup frozen organic corn
- 1 small bunch fresh cilantro
- 1-2 tsp ground nutmeg
- 1-2 tsp fresh ground black pepper
- juice of 1/2 lime
- chili pepper heat to taste - I used a Tbsp Sambal Oelek a Thai chili paste - make sure you get one without sulfites if you are sensitive
Instructions
- Toss bacon into heavy soup pot, add onions, carrots, celery and simmer over medium heat, stirring occasionally, until onions are soft and slightly golden - about 10 minutes. If you are skipping the bacon, sauté the above in a Tbsp of olive oil.
- Add black beans, stock, nutmeg, black pepper and water. Simmer until beans are soft - 1-2 hours.
- Add lime juice, corn and half of chopped cilantro.
- Add chili to taste: add it slowly and taste until you reach desired heat. You can always make your soup more spicy, but once you overdo it, sorry you've got practice in tolerating extra heat.
- Simmer all for another 10 minutes, top with remaining cilantro and enjoy warm.