Spring is on its way, but there is still time to take advantage of “soup season”! This recipe – from my upcoming corn cookbook – won’t disappoint: it’s thick, warm, rich, and satisfying!
Hearty Corn and Black Bean Soup
2 large onions, chopped
In a large, heavy pot, saute onions and bacon until bacon is cooked but not crispy. Add black beans, chicken stock, and beer, bring to a boil. Once mixture comes to a boil, stir it once, cover it with a lid, and remove from heat. Allow to sit for 1 hour.
Once an hour has passed, bring pot to a boil once more. Reduce heat, simmer for one hour, stirring frequently.
Using a sharp knife, carefully cut kernels off the ears of corn, add to a pot along with lime juice/zest, celery, peppers, garlic, and seasonings. Continue to simmer for another 20 minutes, or until beans and all vegetables are tender, and soup is THICK.
Serve hot, topped with cheddar cheese, sour cream, and /or crumbled bacon.
Note: water or chicken broth can be substituted for the beer, if so desired.
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