Mexican Tomato and Black Bean Soup With a Corn Salsa

Name: Mexican Tomato and Black Bean Soup With a Corn Salsa
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6-8 Cups of Soup, 6-8 serving(s)
Ingredients: 3 lbs tomatoes, roasted (you can use cherry tomatoes, but I normally use plum tomatoes for this); 1 (15 ounce) can diced tomatoes; 1 tablespoon tomato paste; 1 (15 ounce) can black beans, drain but don't rinse; 1 cup onion (1/2 cup rough chopped, 1/2 cup diced fine); 1/2 cup celery, fine diced; 1 jalapeno pepper, chopped (I leave some ribs in for heat, but you can remove all the seeds and ribs if you like less heat); 3 teaspoons garlic, chopped; 4 cups vegetable broth; 1 lime, juice of; 1/4 cup fresh cilantro; 1/2 teaspoon dried oregano; 1 teaspoon ground coriander; 1 teaspoon dried chili powder; 1 tablespoon cumin; 1 pinch sugar; olive oil (to roast the tomatoes, and to saute the onions, garlic and celery); salt; pepper; 1 1/2 cups corn (frozen or canned is fine); 1 avocado, fine chopped; 1/2 cup red onion, fine chopped; 2 tablespoons fresh lime juice; 1/2 teaspoon minced garlic; salt; pepper; sour cream; tortilla chips; chopped black olives (optional)

Submitted by SarasotaCook

"This is a pretty easy soup, I do roast the tomatoes to really intensify the flavor and you have to chop a few ingredients, but it is very easy and full of flavor. The corn salsa comes together in just a couple of minutes and can be made as the soup cooks. I serve this of course topped with the corn salsa, tortilla chips and sour cream."

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Ready In:: 1hr 15mins
Ingredients:: 29
Yields:: 6-8 Cups of Soup
Serves:: 6-8

ingredients

3 lbs tomatoes, roasted (you can use cherry tomatoes, but I normally use plum tomatoes for this)
1 (15 ounce) can diced tomatoes
1 tablespoon tomato paste
1 (15 ounce) can black beans, drain but don't rinse
1 cup onion (1/2 cup rough chopped, 1/2 cup diced fine)
¹⁄₂ cup celery, fine diced
1 jalapeno pepper, chopped (I leave some ribs in for heat, but you can remove all the seeds and ribs if you like less heat)
3 teaspoons garlic, chopped
4 cups vegetable broth
1 lime, juice of
¹⁄₄ cup fresh cilantro
¹⁄₂ teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon dried chili powder
1 tablespoon cumin
1 pinch sugar
olive oil (to roast the tomatoes, and to saute the onions, garlic and celery)
salt
pepper
Corn Salsa
1 ¹⁄₂ cups corn (frozen or canned is fine)
1 avocado, fine chopped
¹⁄₂ cup red onion, fine chopped
2 tablespoons fresh lime juice
¹⁄₂ teaspoon minced garlic
salt
pepper
Garnish
sour cream
tortilla chips
chopped black olives (optional)

directions

Tomatoes -- The tomatoes should just be cut in half or quarters. Drizzle with olive oil, salt and pepper and roast on a baking sheet lined with parchment or you can just use a non stick spray, in a 400 degree oven, middle rack for about 15 minutes, until they begin to caramelize and get golden brown. Once the tomatoes are done, remove from the oven and transfer all the tomatoes and the juice from the pan, into a food processor.
Puree -- To the tomatoes add, the 1/2 cup onion rough chopped and jalapeno. Puree until smooth. Taste, if it isn't too hot you can add another jalapeno. I use two, but the is a tomato soup, so you don't want it too spicy. That is up to you.
Base -- In a medium pot, add a little olive oil (1 teaspoon), and add the celery, 1/2 cup fine diced onions and garlic and saute on medium heat until tender, 3-4 minutes.
Soup -- Then to the celery and onions, add in the tomatoes, (pureed roasted tomatoes, and the diced tomatoes), black beans, broth, and all the seasoning. Don't add the cilantro or the lime juice yet.
Simmer -- On medium low, cook for about 15 minutes. Turn the heat off and add in the cilantro and lime juice.
Corn Salsa -- As the soup is simmering, make the corn salsa. In a small bowl, add the corn, avocado, onion, lime juice, garlic, salt and pepper and mix well. It only needs to marinate a around 10 minutes.
Serve -- Serve a big bowl of the soup with the corn salsa and a dollop of the sour cream. I also like to add some chopped olives, but that is optional, and some tortilla chips.

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RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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