• 6servings
  • 50minutes
  • 343calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 1 large onion , diced

  3. 1 green bell pepper , seeded and divided

  4. 2 large plum tomatoes , seeded and chopped

  5. 4 clove(s) garlic , crushed

  6. 1 1/2 teaspoon(s) dried oregano

  7. 1 1/2 teaspoon(s) ground cumin

  8. 1 dried bay leaf

  9. 3 can(s) (19-ounce) black beans , rinsed and drained 5 cup(s) reduced-sodium chicken stock or broth

  10. 1 cup(s) frozen whole-kernel corn

  11. 1 cup(s) diced smoked ham

  12. 1/4 cup(s) chopped cilantro

  13. 1 teaspoon(s) hot-red-pepper sauce , or to taste Sour cream , for garnish Cilantro sprigs , for garnish Lime wedges , for garnish

Instructions Jump to Ingredients ↑

  1. Heat oil in a 5-quart soup pot over medium-high heat; add onion, bell pepper, and tomatoes. Sauté 10 minutes or until onions and peppers have softened. Stir in garlic, oregano, cumin, and bay leaf, then stir in beans and cook 2 minutes, stirring constantly. Add stock and bring to a boil; reduce heat to medium-low, cover, and simmer 20 minutes.

  2. Using a stick blender, puree soup until about half of the black beans are pureed (or, if using a regular blender, puree half of the soup). Stir in corn, ham, cilantro, and hot-pepper sauce. Cook over medium heat 3 to 4 minutes longer, until corn and ham are heated through.

  3. Ladle into bowls. Garnish with a dollop of sour cream, cilantro sprigs, and a squeeze of lime, if desired.


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