Southwestern Something Soup

I didn’t really know what to call this soup – Southwestern veg soup? Black bean & vegetable? Tomato & black bean soup? Empty-the-pantry soup? The theme here is that I didn’t have enough time to make a pot of soup on Sunday for our weekday lunches. I made a small batch of our favorite quinoa salad, but now that’s all gone. So, when I got home Tuesday afternoon, it was time to sift through the pantry and crisper and see what I could come up with. And this is it.

Spicy, earthy, fragrant, and packed with vegetables – this soup will get you through an afternoon in the cubicle. I also tossed in my last handful of frozen sweet corn from last summer into the pot for a little sweetness. It’s always a bittersweet moment to use the last of my carefully hoarded stash of sweet corn, but I know that another summer is on its way, even if the cold temperatures and Chicago wind make it feel so far away.

Southwestern Something Soup
Serves 5
5 Weight Watchers Points per serving

1 T olive oil
1 onion, diced
2 carrots, peeled & diced
3 stalks celery, diced
3 cloves garlic, minced
1 T cumin
1/2 T coriander
1/2 T chipotle puree
2 T tomato paste
1 T dried oregano
1/2 lb dried black beans
4 cups chicken stock
2 cups water
3 bay leaves
1 14oz can diced fire-roasted tomatoes
2 cups frozen corn, thawed
1/2 cup cilantro, chopped
salt to taste

  1. Heat a large soup pot over medium heat, and add oil. Saute onion, carrot, celery for 5-7 minutes, until vegetables begin to soften. Add garlic, cumin, coriander, chipotle puree, oregano and tomato paste and stir for 1 minute.
  2. Add black beans, bay leaves, water and chicken stock and stir. Raise heat to medium, cover, and bring to a boil. Once boiling, stir, reduce heat to low, and simmer uncovered, for an hour or so until the beans are almost done.
  3. When beans are nearly tender, add 1/2 tsp salt and can of diced tomatoes, stir, and simmer for another 20 minutes or so, until the beans are fully tender. Taste the soup, and add more salt or chipotle puree to suit your tastes. Add thawed corn and chopped cilantro, stir, and then serve.

6 thoughts on “Southwestern Something Soup

  1. You are right, summer is on the way. Farmer’s markets will be opening in no time and soup will no longer need to warm us through the day!

  2. I had fish tacos last night and this got me thinking that this dish of yours would go great in tortillas with just slightly less liquid.

  3. Thanks for all the soup love! For something so improvised, this one turned out really great, and I’ll definitely be making it again! Emily, I think you’re right – less liquid, and this would be a great chili or taco filling.

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