Bean and Corn Soup
There’s something about this time of year and soup. After Thanksgiving, I made some bone broth from the leftovers and am already thinking I need to pick up another turkey… just so I can make some more. Here in the Pacific NW, it’s been cool.. and wet.. big surprise, right? Not the bone chilling cold of winter I grew up with in Minnesota, but still very good soup weather all the same.
As I’m writing this, it’s Monday. Meatless Monday for a lot of people. Not that I don’t eat vegetarian meals on occasion, but I don’t need a specific day to do so. And well, I like my meat, so… it is an exception, not the norm for me. But if you are looking for a options, beans are a good way to get some filling nutrition in either as part of a meatless meal.. or one with meat. One of these days I’ll write up a Beginner’s Guide to Beans, and talk about using dried beans as an economical and nutritious addition to your regular meals. But tonight I went for convenience and used some canned beans to whip up some soup to go with the pork I was fixing for dinner.
While I like a lot of different beans, my go-to bean tends to be pinto. Versatile, tasty, inexpensive. But feel free to try this with other beans if you want.. black beans would work well, if you like them. Which I don’t. Sorry.
This recipe is pretty basic, so besides the beans you could probably play with some of the other ingredients a bit… Chicken broth would probably be fine instead of the beef, or if you really want to go vegetarian, a vegetable broth. I want to try some edamame next time instead of corn. If you don’t want the spice of a Serrano pepper, try some bell pepper instead. I had mine tonight with a side of some boneless pork chop, and tomorrow for lunch I’ll cube up the left over pork and mix in with the left over soup before reheating it.
This recipe also goes together pretty quick, so prep all your veggies first, you’ll be glad you did.
Start by heating up your saucepan and adding a bit of oil, sautee the onion and celery before adding the pepper and garlic. After just another couple minutes you can add the beans, broth and corn.
I used frozen corn, because it’s what I prefer and keep on hand, but feel free to use a can of corn, drained well. The canned broth is just under 2 cups, so if you make multiple batches, just figure on 2 cups per batch before scaling up. I pureed some of the soup to thicken it up a bit, a step you could skip if want, but I do think it is better if you do. You can use a regular blender, food processor, stick blender, whatever you happen to have. If you do not have a way to puree some of the soup, reserve some of the beans and try mashing them up before mixing in with everything else.
After simmering for a bit, add the spices, lime juice, and tomato, then simmer a bit longer before serving. I happened to garnish this bowl with a dollop of Greek yogurt (or try sour cream) and chopped cilantro, or some of the other optional toppings listed below.
This recipe is great for two people, and easily doubled or tripled if serving more.