Fiesta Soup

The pantry gives up a few cans that have been in there for a while. The first one is a much loved fire roasted tomatoes. Canned corn and black beans perch next to the tomatoes. Looking at them makes me think of soup. And so it will be.

Mexican food starts with sofrito or chopped onions, garlic and peppers. No peppers in my pantry so I leave them out. Corn and black beans are rinsed thoroughly under running water. The fire roasted tomatoes go into the sauteed onions and garlic. All the corn and a handful of black beans go in as well. I add some homemade beef stock. Chicken stock or water would work just as well. A pinch of mexican oregano and red chile peppers add a layer of spice. Seasoned, the soup simmers for fifteen minutes. 



FIESTA SOUP
Serves 4
DF, GF, VN (WATER) WF, EF


1 Onion
2 Garlic cloves
1 tablespoon Canola Oil
1 14 oz can Fire Roasted Tomatoes
1 14 oz can Corn
1 14 oz can Black Beans
2 cups Beef Stock OR Chicken Stock OR Water
A large pinch of mexican Oregano
A large pinch of Chile peppers
1/2 teaspoon Kosher Salt
Fresh Cilantro OR Parsley
Lime wedges


Chop onion and garlic finely.

Heat canola oil in  deep saucepan.

Add onions and garlic to hot oil and saute for 5 minutes till soft and light brown.

Open can of corn and rinse in cold water thoroughly.

Open can of black beans. Measure 1/2 cup of beans and rinse them thoroughly. Keep the rest of the beans in their liquid, refrigerate and use within 3-4 days. 

Add fire roasted tomatoes to onion. Stir and let it come to a boil.

Add corn, black beans, oregano, chile pepper and salt. 

Let soup come to simmer and cook for 15 minutes.

Garnish with fresh cilantro or parsley.

Serve soup with lime wedges and some crusty bread.

The soup is aptly named because it is zesty and colorful, simply a party in my soup spoon.  I cannot be wrong.  I really should've called it 'can-do' soup. 

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