This soup is so heart and satisfying. I love to make big batches of it for my friends and family.
Black Bean Fiesta Soup
128kcal
Ingredients
- 2 tbsp olive oil
- 1 16 oz bag frozen corn
- 3 15 oz cans black beans rinsed and drained
- 1 15 oz can black eyed peas rinsed and drained
- 2 granny smith apples peeled, cored and diced
- 1 yellow pepper rinsed, seeded and diced
- 1 red pepper rinsed, seeded and diced
- 1 poblano pepper rinsed, seeded and diced
- 2 jalapeños rinsed, seeded and diced
- 2 cups cooked ham
- 1 32 oz box chicken broth
- 1 yellow onion small / peeled and finely chopped
- 3 cloves garlic peed and finely chopped
- 2 stalks celery rinsed and diced
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp oregano
- 1 tbsp thyme
- 1 15 oz can crushed tomatoes
Optional
- 2 tsp chipotle powder if you want extra heat
Equipment
Method
- In the bottom of a heavy pot, heat olive oil. Add celery, onion, garlic, and all peppers and lower heat to medium. Cook for five minutes- stirring occasionally. Cover with a lid, lower heat to low and cook another 5 minutes
- Add black beans and black eyed peas. Smush the tomatoes into the pot and add the juice from the can.
- Add full box of chicken broth, salt, pepper, chipotle powder, oregano, thyme, apples and 1/2 the bag of corn
- Cook over low/medium heat for 20 minutes until simmering
- Puree 3/4 of the soup in the blender and add back to the pot. Add the remaining can of black beans, the remaining corn and the ham
- Cook over medium heat until simmering (about another ten minutes)
- Serve with a dollop of sour cream
Nutrition
Calories128kcalCarbohydrates13gProtein7gFat6gSaturated Fat1gCholesterol21mgSodium1219mgPotassium337mgFiber3gSugar7gVitamin A928IUVitamin C86mgCalcium37mgIron1mg
