|Hearty Black Bean and Roasted Corn Soup - Seriously Soupy|
|Dry black beans after soaking|
Hearty Black Bean and Roasted Corn Soup
8 cups of water, approx. 3 cups for soaking black beans3 cups of dry black beans, soaked for 4-5 hours (or 2 cups of canned black beans)
2 tablespoons of olive oil
1 red pepper, chopped
1 lime, cut open and squeezed into the soup
4 ears of corn, shucked
2-3 carrots, chopped
1 sweet potato, peeled and chopped
1/2 yellow onion, chopped
6 cloves of garlic, minced
2 tablespoons of cayenne pepper, approx.
1 chile pepper
1 tablespoon of cinnamon, approx.
salt and pepper to taste
Dollop of sour cream
|The unidentified pepper|
|Fresh lime for the soup|
|Roasted corn, red peppers and corn for soup|
Soak dry black beans in a bowl for 4-5 hours. When ready to cook, add 3-4 cups of water to a pot, along with a drizzle of olive oil. Chop up the onion and garlic and add to the pot, along with the black beans. Keep on a low flame and cover. Pre-heat the oven to 350 degrees. Chop the carrots and red peppers and add them to a baking pan or sheet of aluminium foil, along with the four ears of corn. Drizzle with olive oil, garlic, salt, pepper, cayenne pepper and cinnamon and let cook in the oven for 30 minutes. While the soup is cooking, peel and cut up the sweet potatoes and add them to the pot - stirring periodically. When the corn, turns a golden color turn off the stove and let cool. Cut up the corn and add the carrots and peppers to the soup pot. Add the lime, cinnamon, chile pepper, salt, pepper, and cayenne pepper and let cook for another hour or so. You may need more water at this point. Turn off flame and taste. Add toppings (see choices above) and enjoy!
How do you make your black bean soup?
Seriously Soupy Serena
P.S. Don't forget to enter the fall soup contest by October, 12th to win a copy of "Everyday Food."