I went to the local Market on Sunday which, by the way, is the greatest thing for a foodie like myself. I bought 2 small tubs of goat cheese, a bar of peppermint soap, a bag of kettle corn and 4 ears of corn. Since then I’ve eaten almost all of the goat cheese, used the peppermint soap, eaten the entire bag of kettle corn but have done nothing with the corn so I decided on a soup given the brand new cold spell that dramatically swooped in through the area and forced me to turn on the heat so I could knock out the chill in the air…..pant, pant, breathe, breathe.

This recipe is also from my cousin Leslie. I’ve gotten most of my favorite recipes from her and without her I may never have developed my passion for cooking as much as I have. Love you, sister from another mister!

Black Bean and Corn Soup. I deviated a little from her recipe because well, I had the fresh corn and Earthfare didn’t have an Anaheim pepper. My kitchen was a hot mess after all of it but it was worth it.

I had to open the can of black beans and no matter what it is, the cats come running thinking it’s tuna or “special” food. Silly cats. I bought them some cat grass at the Market as well. They seem to like it.

Black Bean and Corn Soup

  • 2 cups low sodium chicken broth
  • 1-2 cups water, depending on desired consistency
  • 1/4 red onion, chopped
  • 1 green bell pepper, chopped
  • 1 poblano pepper, de-seeded and chopped
  • 4 fresh ears of corn, cut off the cob
  • 15 ounce can black beans, rinsed and drained
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1/2 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1/2 teaspoon plus 1/8 teaspoon salt
  • Juice from 1/2 a lime
  • 1/2 cup fresh cilantro, measured (not packed) then chopped
  • Finely shredded Mexican or Colby Jack cheese

Boil broth and water in a medium stockpot. Add onion, bell pepper, poblano pepper, corn and cayenne pepper to water. Return to a boil then reduce and simmer for 10 minutes. Then add beans, spices and salt. Stir and simmer for another 5 minutes. Transfer 2 1/2 cups of soup to a blender and puree until smooth. Transfer mixture back to pot and add cilantro and lime juice. Salt and pepper to taste. *I added an additional 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with cheese and enjoy!

And if you ever get the chance to buy one of these (bought mine at Marshalls), please do. It’s a lime squeezer. You cut the lime in half and put it in and when you squeeze, it inverts the lime half and juices it for you. Virtually no elbow juice!

Happy eating!


2 Comments Add yours

  1. candice k says:

    Looks great. Will have to try as soon as it gets decently cold here in TX.

  2. food4passion says:

    So, did it get cold in TX yet? haha

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