Black Bean and Corn Soup

By jjadin

Haven't made.

Ingredients

• 2 tbsp canola oil
• 1 white onion, corsely chopped
• 1 clove garlic, coarsely chopped
• 4 cans black beans
• 3 cups vegetable stock
• 1 cup corn kernels, fresh or frozen
• 2 tsp bouillon granules

Preparation

Step 1

In a large pot over medium heat, warm the oil. Add the onion and saute until soft, about 5 minutes. Add the garlic and saute for 1 minute. Transfer to a food processor. Rinse the black beans then add them to the processor and puree until smooth, adding the chicken stock as needed. Pass the pureed beans through a sieve to remove any remaining skins.

Warm the oil in the pot over medium heat. Pour the beans into the hot oil and simmer for 2 minutes. Add the corn kernels and season with bouillon granules, salt and pepper. Simmer, stirring occasionally until the corn is tender, about 4 minutes. Add more stock if necessary. Ladle into bowls and serve.