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Southwestern Corn and Bean Soup
Packed with beans, corn, and smoky chipotle flavors, this hearty Southwestern soup is ready in just 30 minutes!
Portions:
6
Preparation Time:
30
minuten
min
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Equipment
large pot
Measuring cups and spoons
wooden spoon
Ingrediënten
▢
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)
Instructies
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
g
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Recipe Category
Lunch
/
Main Dish
/
Snacks
/
Soup
Country
American
Holliday:
Carnival
/
Father's Day
/
Picnic
Diets
Gluten Free
/
Low Calorie
/
Nut free
/
Soy Free
/
Vegan
/
Vegetarian