Santa Fe Black Bean Soup
Santa Fe Black Bean Soup
Ingredients
- 1 Spanish onion, finely chopped
- 1 jalapeño pepper, finely chopped
- 2 tablespoons (30 ml) vegetable oil
- 4 cloves garlic, finely chopped
- 5 cups (1.25 litres) chicken broth
- 1 can 28 ounces (796 ml) diced tomatoes
- 1/2 teaspoon (2.5 ml) ground cumin
- 2 cans 19 ounces (540 ml) black beans, rinsed and drained
- 2 cups (500 ml) corn kernels, fresh or frozen
- Salt and pepper
- 8 merguez sausages, pricked with the tip of a knife
- 1/2 cup (125 ml) fresh cilantro, chopped
- 1/2 cup (125 ml) sour cream
Instructions
- In a large saucepan, sauté the onion and pepper in the oil over medium heat. Add the garlic. Cook for 1 to 2 minutes while stirring.
- Add the broth, tomatoes and cumin. Bring to a boil. Cover and simmer for 10 minutes.
- Add the beans and corn. Simmer for 5 minutes. Season with salt and pepper.
- While the soup simmers, cook the sausages in a skillet over medium heat for about 10 minutes. Cut into 1-cm (1/4-inch) slices. Add the sausage and cilantro to the soup. Simmer for 5 minutes.
- Garnish each serving with sour cream and cilantro, if desired.
Santa Fe Black Bean Soup