This is the perfect dinner recipe for busy nights. It is quick & easy, filling, and makes lots of leftovers. It’s also a great option for vegans and vegetarians!
Ingredients:
- 2 tbsp. Olive-Me & Co.’s Roasted Garlic olive oil
- 1 cup diced onion, white or yellow
- 4 garlic cloves, minced
- 3 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- 2 15oz cans of black beans, drained
- 1 14.5oz can of fire-roasted diced tomatoes
- 1 cup frozen corn
- 3 cups chicken OR vegetable broth
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 1/2 tsp. chili powder
- 1/4 tsp. ground coriander
- 1/3 cup cilantro, finely chopped (plus more to garnish)
- sea salt and black pepper to taste
Instructions:
- Add the onions and garlic to a large pot with the olive oil. Sauté until the onion softens. Next, add in the cumin, smoked paprika, chili powder and ground coriander. Sauté with the onions for another minute.
- Once the spices are fragrant, add in the carrots and celery. Cook until slightly softened. Next, add in the black beans, canned tomatoes, and broth/stock.
- Bring the pot to a boil. Reduce heat, add in frozen corn and fresh cilantro. Taste for salt/pepper and spices. Let simmer until carrots and celery are cooked and the soup has thickened.
- Blend some of the soup with an immersion blender or take out about 2 cups and blend in a regular blender. Add back to pot (soup should be thick but still with some whole beans and vegetables).
- Garnish with your choice of toppings: cilantro, avocado, red onion, sour cream, etc.
Notes:
We like to serve this dish over rice. Sauté your rice in Olive-Me & Co.’s Persian Lime olive oil until translucent, then cook as you normally would. Fresh lime zest can be grated into the fluffed rice. Serve your soup on top. Enjoy!
For the soup, use Olive-Me & Co.’s Garlic Jalapeno olive oil or Roasted Chile olive oil in place of the roasted garlic to add some heat!
