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Recipe Category: Stew
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Ingredients
Makes 4 servings
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 medium red or yellow bell pepper, chopped
- 1 medium carrot, minced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (14.5-ounce) can diced tomatoes, drained
- 4 1/2 cups cooked or 3 (15.5-ounce) cans black beans, rinsed and drained
- 6 cups vegetable broth or water
- 2 cups fresh, frozen, or canned corn kernels
- 1 teaspoon fresh lemon juice
- salt and freshly ground black pepper
- tabasco sauce, to serve
Method
- In a large soup pot, heat the oil over medium heat
- Add the onion, bell pepper, carrot and garlic, cover and cook until soft, about 10 minutes
- Uncover and stir in the cumin and oregano, tomatoes, beans and broth
- Bring to a boil, then reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally
- Puree about one-third of the soup in the pot with an immersion blender, or in a blender or food processor, then return to the pot
- Add the corn and simmer uncovered, for 10 minutes to heat through and blend flavors
- Just before serving, stir in the lemon juice and season with salt and pepper to taste
- Ladle into bowls and serve with hot sauce on the side
Full List of Stew Recipes
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Pinto Bean:Drain and rinse beans, discarding soaking water. Place in a large heavy pot and add enough water to cover by 2 inches. Bring to a boil, reduce heat to low and simmer, Continue Reading →