Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper and cook for another 3 minutes.
- Step 2: Stir in black beans, corn, and crushed tomatoes. Bring to a simmer.
- Step 3: Pour in vegetable broth. Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
- Step 4: Using an immersion blender, carefully blend about half of the soup until smooth. (Alternatively, transfer half of the soup to a regular blender, blend until smooth, and return to the pot.)
- Step 5: Simmer for another 5 minutes to allow flavors to meld. Season with salt and pepper to taste. Serve hot with desired toppings (tortilla strips, avocado, sour cream, cheese).
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to thin it out.
- Garnish with a dollop of Greek yogurt instead of sour cream for a tangier and healthier twist.
- For a richer flavor, roast the red bell pepper before chopping and adding it to the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American