Hearty Corn and Black Bean Soup

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
1 lb bacon, chopped
2 lbs dry black beans
12 1/2 cups chicken stock
1-2 bottles of a light tasting beer, such as Corona
6 ears fresh corn, husks removed.
Juice and zest of 2 limes
6 ribs celery, chopped
3 green bell peppers, chopped
2 red bell peppers, chopped
1 yellow bell pepper, chopped
3 jalapeno peppers, finely chopped
6 cloves garlic, pressed or minced
2 tsp ground cumin
1 tsp salt
1 tsp pepper

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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