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Kate: Mexican Soup

December 18, 2010

1 c chopped onion
4 tsp olive oil
6 c cooked black beans (or 2 x 19-oz cans) 3½ c vegetable broth
2 x 14-oz cans creamed corn
4 tomatoes, diced
2 TB chili powder
½ c chopped red onion
½ c grated cheddar cheese

Sauté onion in oil till tender; add next 5 ingredients, bring to a boil, reduce heat to medium-low, and simmer uncovered for 15 minutes, stirring frequently. Sprinkle red onion and cheese on top to serve. I swear this garnish improves the flavour by 3000%.
I often add celery to the sauté, and sometimes throw in leftover boiled potatoes. You can cut the chili powder down by half, too.

Kate’s blog can be found Here!

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