Name: Southwestern Bean and Corn Soup
Prep time: 10 min
Cook time: 20 min
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))

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.

Southwestern Bean and Corn Soup

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