Black & White Bean Soup
Author: 
Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 15 oz can black beans, rinsed
  • 1 15 oz. can white beans, rinsed
  • 1 15 oz can fire-roasted diced tomatoes (with chilies, optional)
  • 3 cups chicken broth (you can use vegetable broth to make this vegetarian)
  • 1 tbsp. olive oil
  • 1 medium red bell pepper, diced
  • 1 medium onion, diced
  • 1 tsp. minced garlic
  • 1 tbsp. chili powder
  • 2 tbsp. cumin
  • 1 tsp. cayenne pepper (optional)
  • 1 ½ - 2 cups frozen yellow corn
Instructions
  1. In a medium saucepan, heat olive oil over medium high heat. Add onion, pepper and garlic and cook for 2-3 minutes, or until fragrant. Season with chili powder, cayenne pepper and cumin; cook for 3-5 minutes.
  2. Add beans, tomatoes and broth. Cook over low heat for 20-25 minutes, or until mixture begins to simmer, stirring frequently. About five minutes before removing from heat, add corn and stir to combine.
  3. Place about ⅔ of soup in a blender and puree until soup reaches desired consistency. Combine pureed soup with the rest of the batch; serve with crushed tortilla chips and Monterey jack cheese, if desired.
  4. Serves 4-6 (as a main dish)
Recipe by In Good Taste at https://ingoodtaste.kitchen/worknight-dinners-black-white-bean-soup/