Bean & Corn Soup
I’ve been going through old postings from my other sites to see what I might want to reblog over here, and one them is a recipe for Bean & Corn Soup. I’ve said it before, recipes tend to be more like guidelines for me. A dish rarely turns out the same twice because I may sub one thing for something I don’t have, or decide to try a different spice combination. And that’s kind of what happened here.
The original version of this was meatless, and it definitely could be, beans on their own are filling, full of fiber, some decent protein. With the proliferation of InstantPot and other pressure cookers, you can cook your own dry beans even easier than ever, and I do so rather frequently for batches of refried beans and such. Today, I used canned though. Just remember, one can is about equal to about a cup and a half of cooked beans.
If you do not have an immersion blender, transfer the vegetables, beans and broth to a blender or food processor to puree BEFORE heating the broth/beans. Work in small batches as needed. Reserve some of the sauteed veges and mix back in after blending if you want a chunkier soup.
I typically use serrano peppers for this, but I don’t keep them on hand, so I have subbed jalapeno. And feel free to use more or less depending on your preferences. The chorizo is optional, but I really do like the extra spicy kick it can add. Or, try adding your own shredded chicken or pork, or leave out the meat and serve as a side with a meat entree.
This will make 3-4 decent, meal sized servings, or 4-6 servings as a side dish.
I prefer frozen corn over canned, but 1, 15oz can can be substituted. Better yet, cut fresh corn off one ear, cooking slightly in a heavy skillet before adding to the soup. If you’re a bariatric surgery patient and wary of the corn, feel free to omit it.