Easy One Pot Spicy Black Bean and Corn Soup
Welcome Back Curry Crew! Today's recipe is a super simple one-pot spicy black bean and corn soup that is delicious and the perfect weeknight meal. Not only is this recipe delicious but since it is a one-pot recipe, clean-up is a breeze. So try it out and fall in love just like I did.
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Full Recipe:
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves of garlic
- 1 habanero pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1 to 2 pinches of cayenne pepper
- salt to taste
- black pepper to taste
- Two 15 oz cans of black beans
- 32 oz of vegetable stock
- 1 medium tomato
- 1 cup fresh or frozen corn kernels
- 1 tablespoon lemon juice
- sour cream and shredded cheese for garnish
Bumblebee Soup - Bacon, Black Bean, Corn Chowder Recipe
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Vegan potato, corn, bean chowder (Instant Pot)
This recipe is vegan, gluten free, soy free and nut free. It is a very hearty meal, so no additional sides are needed, but it does pair nicely with some cornbread and a salad!
Ingredients:
2 cups veggie broth
2.5t minced garlic
3/4 cup finely chopped onion
1 cup chopped red bell pepper
1 to 1.5 cups organic corn
1.5 cups cooked white beans or 1 can of drained and rinsed white beans
1.5 cups cooked chickpeas or 1 can of drained and rinsed chickpeas
3 cups small cubed yellow potatoes
8 oz non-dairy cream cheese (I recommend Kite Hill brand)
Seasonings:
2T dried oregano
1T dried basil
2t garlic powder
1/2t black pepper
Optional toppings: sliced jalapenos, green onions, hot sauce, cracked pepper
1. Turn your IP onto saute mode as you prep your ingredients
2. Once heated, saute your onions and garlic for a couple minutes. Use a splash of water when the onions start to stick. No oil is necessary.
3. Add veggie broth, red bell pepper, seasonings and ONLY 4 oz of the cream cheese. Mix well.
4. Seal the lid, make sure pressure valve is sealed. Set for 3 minutes.
5. Open IP and add additional 4 oz of cream cheese, corn, white beans and chickpeas. Stir until cream cheese is thoroughly incorporated. Seal lid again and let sit at least 5 minutes. This will heat the additional ingredients.
6. Open lid when ready to serve!
The link below gives directions for cooking it stove top if you don't own an Instant Pot. In my opinion, it makes it easier and you can walk away from the kitchen as it cooks.
This recipe was inspired from:
Potato Corn Chowder: the perfect summer soup! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 slices thick cut bacon diced
▢1 medium onion diced
▢1 stalk celery sliced
▢1 teaspoon minced garlic
▢1 teaspoon salt
▢1/2 teaspoon dried thyme
▢1/4 teaspoon black pepper
▢3 cups low sodium chicken broth
▢4 medium potatoes diced
▢3 cups fresh or frozen corn
▢3/4 cup whole milk or cream
▢2 tablespoons corn starch
▢cheese, green onions, bacon bits as desired for serving
Instructions
In a large soup pot over medium-high heat, cook bacon until browned.
Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
Serve as desired.
No Chop Vegan Corn Bean Stew - Oil Free - SOS Free
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Summer Corn and Chicken Chowder
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