Recipes · Soups & stews
Black Bean Soup with Corn and Lime
AI-written · not yet kitchen-tested
Use fully cooked beans. Blending only part of the soup thickens it while leaving whole beans and corn kernels visible.
Black Bean Soup with Corn and Lime
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 480 g (1.1 lb) cooked black beans, drained
- 200 g (7.1 oz) drained corn
- 150 g (5.3 oz) red bell pepper
- 100 g (3.5 oz) onion
- 2 tbsp canola oil
- 900 ml (3 3/4 cup) water
- 1 tsp ground cumin
- 2 tbsp lime juice
- 1 tsp salt
Method
- Rinse and drain beans and corn. Seed and finely dice the bell pepper and onion.
- Soften onion and pepper in oil for 8 minutes. Stir in cumin, add beans, water and salt, and simmer for 12 minutes.
- Carefully blend half of the soup. Stir in corn and heat for 5 minutes, then add lime juice and portion into bowls.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.