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Mais-Bohnen-Eintopf (Maissuppe mit schwarzen Bohnen)

Roasted Corn and Black Bean Soup

This corn and black bean soup is hearty and wholesome, bursting with flavour from oven-roasted corn, tender beans, fresh vegetables and warm spices.

Course Soup
Category TexMex
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Autor Elle

Ingredients

  • 1 x 400 g can black beans, rinsed and drained
  • 2 cups fresh corn, cut fresh from cob (about 3 cobs) or frozen corn kernels (thawed)
  • 2 tablespoon olive oil
  • 2 small yellow onions, finely chopped
  • 1 stalk of celery, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder (plus more to taste)
  • 1 fresh red chili pepper, seeded and membranes removed, then diced
  • 2,5 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 bunch cilantro, chopped
  • sea salt and freshly ground pepper, to taste
  • grated cheddar cheese, garnish
  • 1 lime, cut into wedges, for serving

Method

  1. Preheat the oven to 375ºF / 190ºC and line a baking sheet with parchment paper.

  2. Toss the corn kernels with 1 tablespoon of the olive oil. Spread evenly on the baking sheet and sprinkle with sea salt. Bake for 25 to 30 minutes, stirring a couple of times, until the corn just starts to brown a little bit.

  3. Meanwhile, in a large saucepan, heat 1 tablespoon oil over medium heat. Add onion, celery and red pepper, cook until translucent, about 4 minutes. Add garlic, cumin, chili powder, chili, and tomato paste. Cook, stirring often, until fragrant, about 2 minutes.

  4. Stir in the black beans and chicken broth and simmer for 10 minutes. Add more water or chicken broth for a soupier consistency, if desired. Taste and adjust seasoning, with more salt or chili powder, as desired.

  5. Add corn and simmer until heated through, about 3-5 minutes. Stir in the chopped cilantro. Divide soup among 4 bowls and garnish each portion with grated cheese and lime wedges. Serve hot. Enjoy!

Notes

  • For even more flavour, I recommend using a chilli con carne spice blend. Look for one that includes smoked paprika, cocoa, oregano, rosemary, mild chilli and pepper. It adds a lovely depth and warmth to the soup. Just choose a brand you like best.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.