Salsa Corn Soup is an adaptation of a heavy, chowder-like recipe laced with butter and cream cheese. While the flavour was good, the recipe was heavy on calories and was not vegan. A few simple changes meant this soup retains its fresh flavours, but with much less fat and fewer calories.
Salsa Corn Soup is vegan as written, but lacto-vegetarians (those who eat dairy) 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.
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