Black Bean & Corn Soup

  • 3 ribs celery, chopped
  • 1 red bell pepper, chopped
  • 1 sweet onion, chopped
  • 1 Tbs olive oil
  • 2 links chile-lime chicken sausage, cooked and sliced
  • 2 cups chicken stock
  • 3 cans black beans, rinsed and drained
  • 2 tsp ground cumin
  • 1 tsp chipotle chile poweder
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • salt, to taste (1/2 to 1 tsp)
  • 2 cups frozen silver queen corn

Saute celery, pepper, and onion in olive oil. Add stock, black beans, sausage, and seasonings, and bring to a simmer. Cook 30 mins, then add corn and bring back to a simmer for another 5 mins.

Serve with yellow rice. As usual, I like it with habanero pepper sauce, but YMMV (Claire thinks it’s plenty hot as-is).

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