Sometimes we need a rain-day. A day to not worry about being a little in-perfect at work by having messy hair and crumpled clothes, all excused because of rain. Sometimes we need a rain-day as an excuse to not tackle the world or to do so from the comfort of our own kitchen tables. Sometimes a rain-day means and movie day, a pajama day, or a sleep-in-too-late-day. Rainy days are for doing things a bit slower, for being a little more contemplative and for cozying up to something warm.
Today in Halifax it is damp, cold and rainy day so my suggestion is to slow down and make some soup. This soup is comforting, spicy and warm. It will fill you up and is customizable by adding toppings, who doesn’t love toppings?
I wanted to keep my soup vegan, so I added 1/4 of a cubed avocado and a handful of broken up corn tortilla chips. The cool creamy avocado mixed with the spicy, smoky soup and the crunch of the chips was so satisfying. This soup is definitely a meal and a good alternative to chili.
Tomato, Black Bean and Corn Soup
- 2 tbs olive oil
- 1 medium onion, peeled and chopped
- 2 stalks of celery, washed and roughly chopped
- 5 cloves of garlic, peeled and left whole
- 1 medium green pepper, seeded and roughly chopped
- 1 can low sodium diced tomatoes
- 1 can of black beans, rinsed set 1 cup aside
- 2-3 chipotle peppers packed in adobo sauce
- 1 900ml ( about 4 cups) container of vegetable broth
- 2 cups of corn, separated in 1 cup portions
- salt and pepper to taste
- optional garnish -cubed avocado, tortilla chips, shredded Monterrey Jack cheese, sour cream, green onion
Wash, peel and prepare onion, garlic, celery and green pepper. In a large pot, heat a few tablespoons of oil. Fry vegetables until they start to brown, season with salt and pepper.
Add a full can of low salt tomatoes (whole or pre-diced), the chipotle pepper(s) and vegetable broth and bring to a boil. Lower heat to medium and let vegetable cook for about 10 minutes, or until they just start to soften.
While the soup is cooking down, wash and drain black beans. Measure out one cup and set aside. Measure out the frozen corn kernels and divided into two areas, one cup each. Add one cup of corn kernels and the remaining beans from the can reserve the one cup to add later. Cook soup for an additional 5-8 minutes. Test the vegetables to make sure they are all cooked through. When they are transferred to a blender to puree of use a hand blended to make a smooth soup.
Return the pureed soup back to the pot and add the reserved corn kernels and black beans. Cook for about 5 more minutes, letting all ingredients heat through and allow time to cook the corn.