- 2 tablespoons olive oil
- 1 medium sweet onion, diced
- 1 jalapeño pepper, ribs and seeds removed, minced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Sea salt
- Two 15-ounce cans black beans, rinsed and drained
- 1 quart vegetable stock
- 1 large tomato, cut into a 1/2-inch dice
- 1 cup fresh corn kernels
- 2 tablespoons lime juice
How to make this recipe
In a large Dutch oven or stock pot, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the jalapeño, garlic, cumin, chili powder and 1 teaspoon salt. Cook until fragrant, 2 minutes.
Stir in the black beans and stock, strapping up any brown bits from the bottom of the pot. Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.
Remove from the heat and add the tomatoes, corn and lime juice. Allow the soup to sit for 10 minutes, until the tomatoes are heated through. Taste for seasoning. Serve immediately.