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“I loved this. You can also put a scoop of rice in each bowl and ladle the soup over it. A crumbled spicy Italian sausage or a bit of diced ham is also great (saute along with the onion). Recipe courtesy of Spilling the Beans.”

Ingredients Nutrition


  1. Heat the oil in a large saucepan set over medium-high heat and saute the onion, carrot, and celery for about 5 minutes, until they begin to soften.
  2. Add the jalapeno, garlic, red pepper, and cumin and cook for another minute.
  3. Add the beans, corn, tomatoes, and chicken stock.
  4. Bring the soup to a boil and reduce heat to low and cover. Cook for 15 to 20 minutes or until the carrot is tender.
  5. If you like, you could use a blender, food processor, or handheld immersion blender to process about half of the soup until smooth, then return it to the pot.
  6. Turn the heat down and simmer the soup uncovered for half an hour or so to allow it to thicken slightly. Season with salt and pepper.
  7. Serve hot, topped with a dollop of sour cream and a sprinkle of cilantro, green onions, and feta cheese.

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