Ingredients
8 servings
Olive Oil
1.0
tablespoon(s)
Onion
1.0
whole
red bell pepper
2.0
whole
jalapeno pepper, seeded and minced
1.0
whole
mushrooms
10.0
whole
Frozen Corn
1.0
cup(s)
Pepper
1.0
teaspoon(s)
Ground Cumin
1.0
teaspoon(s)
Chili Powder
1.0
tablespoon(s)
black beans, drained and rinsed
15.0
ounce(s)
Vegetable broth
1.5
cup(s)
Salt
1.0
teaspoon(s)
corn bread
8.0
piece(s)
Dietary Restrictions
Wheat / Gluten
Recipe Instructions
1. Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
2. Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.