Ingredients
- 2 teaspoons olive oil
- 1 cup yellow onions, chopped
- 1 cup red bell pepper, chopped
- 1 cup carrots, chopped
- 2 to 4 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 3 cups beef broth, low sodium (or vegetable broth)
- 1 cup tomato sauce (no-salt added)
- 38 ounces black beans, no-salt added, drained and rinsed (2 cans)
- 1 corn cob (barbecued corn, kernels removed)
- 2 tablespoons minced fresh cilantro
- 1 to 3 tablespoons lemon juice
- 1 tablespoons brown sugar
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon Worchestershire sauce
- 1/2 teaspoon thyme
- 1 teaspoon lemon pepper
- 1/4 teaspoon pepper
- 6 tablespoons sour cream
- Minced cilantro, for garnish (or sliced green onions, optional)
How to Make
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Step 1: Heat olive oil in a large pot over medium heat.
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Step 2: Add onions, red pepper, carrots, garlic and jalapeno.
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Step 3: Cook and stir for 5 minutes, until vegetables begin to soften.
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Step 4: Add all remaining ingredients, except sour cream.
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Step 5: Bring to a boil; reduce heat to medium-low and simmer, covered, for 10 minutes.
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Step 6: Working in batches, carefully transfer soup to a blender, food processor or use an immersion blender and puree until desired consistency.
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Step 7: To serve, top each bowl of soup with sour cream, cilantro or green onions.
We hope you enjoy this recipe!
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