Mexican Soup

If you read my blog, you've seen this recipe before. I make it fairly regularly around here. It is so, so easy and flavourful, especially with the red onion and grated cheddar for "garnish." Don't skip those.

Mexican Soup

1 c chopped onion

4 tsp olive oil

6 c cooked black beans (or 2 x 19-oz cans, drained)

3½ c vegetable broth

2 x 14-oz cans creamed corn

4 tomatoes, diced

2 tb chili powder

½ c chopped red onion

½ c grated cheddar cheese

Sauté first onion in oil till tender; add next 5 ingredients, bring to a boil, reduce heat to medium-low, and simmer uncovered for 15 minutes, stirring frequently. 

Sprinkle red onion and cheese on top to serve.

I often add celery to the sauté, and sometimes throw in leftover boiled potatoes. You can cut the chili powder down by half, too. You can use canned tomatoes, you can use kernel corn, you can play with this one a lot, and I doubt you can go wrong.