I have been craving soup.
It’s been terribly hot for several weeks, but spring has finally decided to return to its normal (70-degree) temperatures. Still too warm for my taste, but cool enough to justify soup-making. And tea! I’ve missed my ritual peppermint tea, but I couldn’t bear a warm drink with the ridiculous heat.
On Monday, when my mother requested some sort of Mexican-inspired dinner, I immediately decided that it must be soup. This one, though not strictly “Mexican” (I’ve never actually been there), was inspired by ingredients (seemingly) often found in Mexican cooking. Be warned, though– it is fairly spicy. If you’re sensitive, be sure to lessen the quantities of the spices. If you do over-spice it, a bit of sour cream stirred in just before serving should tone it down.
Cinco de Mayo Soup
- 2 bell peppers, chopped
- 1/2 yellow onion, chopped
- 1 T olive oil
- Chili powder
- 48oz vegetable broth
- 1 1/2 cans black beans, rinsed & drained
- 1 can diced tomatoes
- 1 C frozen corn
- 1 generous tsp oregano
- 2 generous tsp chili powder
- 2 generous tsp cumin
- 1 generous tsp onion powder
- 2 generous tsp garlic powder
- 1 generous tsp red pepper flakes
- Salt and pepper, to taste
- 1-2 tsp apple cider vinegar
- Preheat the oven to 375°F. In a bowl, toss bell peppers and onion with olive oil and some chili powder. Roast until soft and slightly brown at the edges.
- Heat vegetable broth, black beans, diced tomatoes, corn, and spices in a pot over medium heat. Add roasted vegetables and let simmer for 20-30 minutes. Add salt and pepper, to taste. If it’s too spicy, add 1-2 teaspoons of apple cider vinegar to offset the spiciness.
- Serve with sour cream and avocado.
Honestly, this is one of the simplest, most low-maintenance, and most delicious soups I have ever made. It is definitely going to appear on our table again.