Southwestern Corn and Bean Soup
Packed with beans, corn, and smoky chipotle flavors, this hearty Southwestern soup is ready in just 30 minutes!
Equipment
- Measuring cups and spoons
- wooden spoon
Ingredients
- 2 tablespoons 28 g nondairy butter
- 1 large red onion roughly chopped or sliced
- Pinch of 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 nondairy butter in a large pot over high heat.
- Add the chopped red onion and a pinch of salt, then sauté for about 10 minutes until caramelized, stirring often to prevent burning.
- Add the minced garlic and cook for 2 to 3 minutes more.
- Pour in the vegetable broth and deglaze the pot, scraping any browned bits from the bottom.
- Stir in the tomato sauce, cumin, chipotle powder, and coriander.
- Bring to a boil, then reduce to a simmer.
- Add the corn and beans, and let the soup simmer for 10 to 15 minutes.
- If using soy or nondairy milk, stir it in and bring the soup back to a boil.
- Remove from heat and mix in the diced scallions.
- Serve hot, garnished with additional scallions and nondairy sour cream if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this soup with a dry Riesling or a chilled Rosé for a refreshing contrast to the heat.Nutritional Information
Calories: 190 kcal | Carbohydrates: 31 g | Protein: 6 g | Fat: 5 g | Sugar: 6 g | Salt: 0.8 mg
