Salsa Corn Soup
An Easy Winter Soup Recipe using Ingredients from the Pantry
This soup requires only a few fresh ingredients, but is still bursting with flavour. Open up the pantry and whip up this quick economical recipe.
This recipe began as a heavy, chowder-like recipe laced with butter and cream cheese. While it is obviously delicious with these additions, the recipe can also be modified to retain its fresh flavours but with much less fat and fewer calories.
Salsa Corn Soup is vegan as written, but vegetarians are welcome to swirl in some milk, cream or sour cream at the end, or garnish with some heart-healthy avocado slices instead. Low-fat or not, this recipe is still still delicious.
The amount of oil required to sauté the vegetables will vary depending on the stick- or non-stick properties of your cookware.
If you like less chunky soup, more broth may be added. As written, this soup nearly qualifies as a stew.
Salsa Corn Soup Recipe
Serves 4
Ingredients:
- 1-2 tbsp. olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced or pressed
- 1 large stalk celery, chopped
- 1 bell pepper, chopped
- 1/2 (28 oz.) can diced tomatoes
- 1/2 cup salsa, any heat
- 2 cups frozen corn kernels
- 2 cups vegetable stock/broth
- 1/2 tsp. dried oregano
- 1/2 dried bay leaf (remove before serving)
- 1/2 tsp. salt, or to taste
- 1 can (19 oz.) black beans, drained and rinsed
- Cayenne and black pepper, to taste
Directions:
- Heat the oil in a large saucepan over medium heat.
- Chop the onion and add to the pot. Stir frequently to prevent the onions from sticking.
- Mince the garlic, then add to the pot. Cook and stir until the onions are softened.
- Chop the celery and bell pepper, and add them to the pot. Stir.
- Add the diced tomatoes, salsa, frozen corn, and broth.
- Add the oregano, bay leaf, and cayenne pepper.
- Bring soup to a boil, then add black beans.
- Lower heat and simmer, adding salt and pepper to taste.
- Serve, garnished with milk, sour cream or yogurt, avocado slices, green onion, or cheddar cheese.
