Every Sunday we have a family dinner with whatever family members happen to be around – cousins, aunts, uncles, grandparents, more cousins etc… And every Sunday I show up, usually empty handed. I mean, I have my 4 kids and my husband with me, but my family assumes I have my hands full and usually gives me a free pass on bringing actual food (hint: they are right). Sometimes they put me on veggie duty, but even then my mom will say, “Well, I’m going to the store anyway and its silly for us both to go, so just, you know what, just bring yourself.”
Okay! Done.
But every Sunday as we sit and eat, I give my praises to the chefs of the family, my mom and my sister, about how good everything tastes. They are the kind of people that make it look really easy and swear that it really is. This turns into a conversation about how I want to put their recipes on the blog, we drink more wine, and forget until the next Sunday comes around when we have the same exact conversation. Last weekend my brother-in-law looked at the three of us and said, “You know, you guys say this every week. Just do it already.”
So yes, my friends, we are doing it. Liz, my sister, also a mom of 4 kids (who clearly has it more together than I do!) is sharing a delicious corn and black bean soup recipe that you and your family will love. Make this for a “meatless Monday” and serve with cheese quesadillas on the side. Clearly, we take cooking very seriously…..
The recipe is quite simple and we thought this was the perfect time to post while corn is still available in the markets. Yes, you can make it with canned or frozen, but nothing beats the real thing.
There is minimal chopping required – just an onion, a few cloves of garlic, and a jalepeno which adds just the tiniest kick to still make this “kid friendly”.
After the raw ingredients are prepped (and we finished arguing over the proper way to cut an onion), the onion is sautéed for several minutes until nearly brown, then you add in the jalepeno, chili powder, garlic, salt and pepper.
Next a dash of flour is added to the pot and once combined, pour in the milk, stock, and corn to simmer.
Using an immersion blender, pump 5-6 times to break up some of the corn. Then add the beans and return to a simmer until warmed through.
Serve with a spoonful of sour cream, scallions and cilantro – flavor explosion!
Major kudos to the chef!
Corn and Black Bean Soup Recipe
Ingredients:
8 ears of corn, husked and sliced off the ear
1 tablespoon avocado oil (can also use olive oil)
1 large onion, diced
2 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tablespoons flour
1 tablespoon chili powder
4 cups vegetable broth
2 15-ounce cans of black beans, drained and rinsed
1 cup of milk
kosher salt and freshly ground pepper
Soup toppings:
sour cream
cilantro
scallions
In a large heavy pot, heat oil over medium heat. Add onion and cook until translucent and just starting to brown, about 8 minutes. Add garlic, jalapeno and chili powder, 1 tsp salt and 1/2 of freshly ground pepper. Mix and cook for another couple minutes. Add flour and combine into mixture. Add stock while constantly stirring. Add corn and milk and bring to a simmer. Simmer for about 10 minutes. Move pot to another burner that is off and then use an immersion blender to chop up some of the corn. Pulse the immersion blender about 5-6 times in the soup. Put the pot back on the burner over medium/high heat and add the beans. Simmer for about 6 minutes until the beans are warm. Serve soup in a bowl topped with a dollop of sour cream, cilantro and scallions.
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