Vegetarian Spicy Black Bean and Corn Soup

Pretty much every Wednesday night is girls night. It started a few years ago with the shared love (or hate) for Tyra Banks antics on America’s Next Top Model. I believe we just finished ‘cycle’ (how feminine!) 14. There have been very few men who have accidentally attended (say a house guest of the girl who was hosting that night) but for the ones that did – their jaw was basically ajar the whole time in AWE of how loud and obnoxious we all were ON TOP of how loud and obnoxious the TV show was. Upon getting home I rarely can remember who was eliminated that night, but I know I had a great talk with Ali on the porch and Hamsa’s garden looked amazing. But the show isn’t the main reason we get together – it is simply a catalyst for the pure enjoyment of 5 conversations going on at one time, a new Chilean wine somebodies excited about and the FOOD. We usually go with a theme; Mexican, Indian, Free-for-all… 3/4 of my friends are vegetarian, so every Wednesday is a meat free one. The following recipe is from my pal Hamsa. She made this soup in 20-30 minutes and it was awesome. I’ve made it several times since at home and we all love it, especially Graye! (the leftovers are even yummier!)

Via Food and Drink Magazine (Canadian Liquor Store Magazine)
and also found at
BUT modified by me for extra flavour!

Spicy Black Bean and Corn Soup


2 tbsp. olive oil
2 cups onion, finely diced (aprxo 1 1/2 small onions)
2 cups red bell pepper, finely diced (disregard picture, you only need one big pepper)
1/2 tsp. jalapeno pepper finely diced, seeds removed!
2 tbsp. garlic, finely chopped
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. chili powder
3 tbsp. tomato paste (I have made this without it as I didn’t have it)
1 can of diced tomatoes, undrained
2 cans black beans, drained and rinsed
2 small cans of corn or 2 cups frozen corn, thawed and rinsed
6 cups chicken stock or vegetable stock
1/2 cup fresh cilantro, finely chopped (optional)
Salt and pepper to taste
Sour cream!

In a large pot, heat olive oil over medium heat and saute onion, red pepper, and jalapeno for 5 minutes or until softened.

Add garlic, oregano, cumin, and chili powder and cook for another 2 minutes. Doing this brings out the flavour of the spices…

Add tomato paste, cook for 3 minutes while breaking up with a spoon. Add diced tomatoes, and cook for 5 minutes more.

Add beans, corn and chicken stock. Bring to the boil, lower heat and cover. Simmer for 45 minutes until all the vegetables are tender. Add salt and pepper to taste.

Chop up some cilantro… spinkle it on your bowl of soup with some grated cheese and lovely sour cream… so good! *d



Filed under Soup, Vegetarian

2 responses to “Vegetarian Spicy Black Bean and Corn Soup

  1. humanitarikim

    This looks yummy, too! I’ll be trying this soon. 🙂

  2. Give it a go Kim – it’s an old stand-by for me. Very tasty and even better the next day as most soups are! *d

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