Spicy Black Bean and Corn Soup

In Ontario (my province), hard alcohol is sold via a government-owned corporation, the LCBO or Liquor Control Board of Ontario. Because liquor is sold under a monopoly, this means that liquor prices in my province are known to be quite high. The trade-off, however, is that we also get a free magazine called Food and Drink with our purchases. Food and Drink is packed with tempting recipes and alcohol pairings, and whenever a new issue comes out, I always make sure I grab an extra one for my mom. Perhaps it's just my family, but my mom, my two brothers, and I are always excited to see a new issue of Food and Drink available. I'm sure it's not helping prices at the LCBO go down, but it is a fantastic magazine, so I don't mind.


This recipe, Spicy Black Bean and Corn Soup, is from a recent edition of Food and Drink. And it's wonderful. It relies on a few cupboard staples (black beans, canned tomatoes, frozen or canned corn, tomato paste) mixed with spices and a bit of fresh produce but tastes fresh and filling. It's a healthy and flavourful Tex-Mex style soup.


This soup is fantastic served with cheese quesadillas. Spread a couple spoonfuls of salsa over a six-inch tortilla. Sprinkle on shredded cheese, chopped green onions, and top with another tortilla. Then cook the quesadilla in a bit of melted margarine in a frying pan over medium heat until it's nicely browned and the cheese is melting. Together, the soup and quesadillas make for a perfect combination.

Spicy Black Bean and Corn Soup
Via Food and Drink Magazine

2 tbsp. olive oil
2 cups onion, finely diced
2 cups red bell pepper, finely diced
1/2 tsp. jalapeno pepper finely diced, seeds removed
1 tbsp. garlic, finely chopped
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. chili powder
3 tbsp. tomato paste
1 can diced tomatoes, drained
2 cans black beans, drained and rinsed
2 cups frozen corn, thawed and rinsed
6 cups chicken stock
1/2 cup fresh cilantro, finely chopped (optional)
Salt and pepper to taste

In a large pot, heat olive oil over medium heat and saute onion, red pepper, and jalapeno for 5 minutes or until softened. Add garlic, oregano, cumin, and chili powder and cook for another 2 minutes.

Add tomato paste, cook for 3 minutes while breaking up with a spoon. Add diced tomatoes, and cook for 5 minutes more.

Add beans, corn and chicken stock. Bring to the boil, lower heat and cover. Simmer for 45 minutes until all the vegetables are tender. Just before serving, stir in cilantro if using.

Add salt and pepper to taste and serve.