This one-pot, hands-off soup is fast, easy, and delicious. It includes a simple sauté, added spices, and a simmering period, clocking in at just under thirty minutes for a combined cook and prep time. Though easy, this one is big on flavor, and you can customize it to suit your needs. Want some added protein? Throw in some chicken, tofu, or seitan. Is corn in season? Use the fresh stuff instead of a canned alternative.
The soup is hearty, filling, flavorful, and packed with fiber. Perfect for meal prep, entertaining, or a lazy night in, you can’t go wrong with this one.
- 2 tbsp oil (olive, vegetable, coconut, avocado, &c)
- ½ onion (white or yellow), diced
- 3 cloves of garlic, minced
- ½ red or orange pepper, diced
- 1 tbsp chili powder
- 1 tsp cayenne
- 1 ½ cups salsa
- 4 cups vegetable stock
- 2 tbsp brown sugar (or maple syrup)
- 2 15-ounce cans of black beans, slightly drained
- 1 15-ounce can of whole kernel corn, drained
- Heat a large pot. Once hot, add the oil, onion, pepper and a pinch of salt and pepper. Cook these for a few minutes, stirring frequently. Add the garlic and continue cooking for another 2-3 minutes, until onions are translucent. Adding the garlic after the onions is important—garlic will burn more quickly than other vegetables.
- Add your spices (cayenne, chili powder, and salt/pepper) and stir to coat. Add salsa, vegetable stock and brown sugar.
- Increase heat to medium and bring to a low boil.
- Once the soup starts boiling, add the black beans and corn, then stir. Reduce to a low and simmer, covered, for 10-15 minutes while stirring occasionally. If you have some additional time, let it simmer longer—the flavor will become more intense.
- Serve with lime juice, fresh cilantro, tortilla chips, and/or sour cream. The soup will keep for 5-6 days in the refrigerator, but you can freeze it for up to one month.