Simple pantry staples turn into a rich, warmly spiced black bean soup with just a bit of stovetop time. A hint of mustard seed and turmeric gives it real depth of flavor.
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 onion, chopped
- 1/2 tsp ground cumin
- 1/2 tsp mustard seeds
- 1/4 tsp paprika
- 1/2 tsp turmeric
- 1 cup water
- 1 can diced tomatoes OR 2 cups fresh chopped (can use a pint of cherry tomatoes)
- 1 can black beans including juice, salt-free if possible (or 1-2/3 cups beans and 1/3 cup water)
- 1/4 tsp garlic powder
- 3/4-1 tsp unrefined sea salt, if beans contained no salt
- 1 cup corn kernels, fresh or frozen
Method
- Sauté onion in olive oil for approximately 5 minutes. Add cumin, mustard seeds and stir for around 30 seconds.
- Add tomatoes and then water. Add beans, paprika, turmeric, garlic, salt, and corn. Bring to a boil then bring temperature down to a simmer. Let simmer for at least 10 minutes to soften corn and to allow flavors to blend.
Makes 4 medium bowls. Mustard seeds are extremely robust — they continue to release flavor while the soup simmers.
