Name: Easy Black Bean and Corn Soup
Ingredients: 1 tbsp olive oil; 1/2 yellow onion or red onion, diced; 1 red bell pepper, diced; 3 cans black beans, drained and rinsed; 1 jar salsa verde or tomatillo salsa (about 16 oz); 2 cups vegetable stock; 1 cup frozen sweet corn; 1 tsp garlic powder

Ingredients

Units Scale

1 tbsp olive oil
1/2 yellow onion or red onion, diced
1 red bell pepper, diced
3 cans black beans, drained and rinsed
1 jar salsa verde or tomatillo salsa (about 16 oz)
2 cups vegetable stock
1 cup frozen sweet corn
1 tsp garlic powder

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Instructions

In a large pot, heat olive oil over medium heat.
Add in the diced onion and diced red pepper.
Cook for about 7 – 10 minutes until the onions and peppers are slightly soft but not mushy.
Add the drained and rinsed black beans and the salsa, stir.
Then stir in the vegetable stock and frozen corn.
Bring to a low boil and cook for about 15 minutes.
If desired, use an immersion blender and give the soup 3 – 4 zaps in the pot to thicken the soup, but the soup will still be chunky.
Serve immediately or freeze in individual servings for meal prep.
Enjoy!