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    You are in: Home / Recipes / Mexican Tomato and Black Bean Soup With a Corn Salsa Recipe
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    Mexican Tomato and Black Bean Soup With a Corn Salsa

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    SarasotaCook's Note:

    This is a pretty easy soup, I do roast the tomatoes to really intensify the flavor and you have to chop a few ingredients, but it is very easy and full of flavor. The corn salsa comes together in just a couple of minutes and can be made as the soup cooks. I serve this of course topped with the corn salsa, tortilla chips and sour cream.

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    Ingredients:

    Serves: 6-8

    Yield:

    Cups of ...

    Units: US | Metric

    Corn Salsa

    Garnish

    Directions:

    1. 1
      Tomatoes -- The tomatoes should just be cut in half or quarters. Drizzle with olive oil, salt and pepper and roast on a baking sheet lined with parchment or you can just use a non stick spray, in a 400 degree oven, middle rack for about 15 minutes, until they begin to caramelize and get golden brown. Once the tomatoes are done, remove from the oven and transfer all the tomatoes and the juice from the pan, into a food processor.
    2. 2
      Puree -- To the tomatoes add, the 1/2 cup onion rough chopped and jalapeno. Puree until smooth. Taste, if it isn't too hot you can add another jalapeno. I use two, but the is a tomato soup, so you don't want it too spicy. That is up to you.
    3. 3
      Base -- In a medium pot, add a little olive oil (1 teaspoon), and add the celery, 1/2 cup fine diced onions and garlic and saute on medium heat until tender, 3-4 minutes.
    4. 4
      Soup -- Then to the celery and onions, add in the tomatoes, (pureed roasted tomatoes, and the diced tomatoes), black beans, broth, and all the seasoning. Don't add the cilantro or the lime juice yet.
    5. 5
      Simmer -- On medium low, cook for about 15 minutes. Turn the heat off and add in the cilantro and lime juice.
    6. 6
      Corn Salsa -- As the soup is simmering, make the corn salsa. In a small bowl, add the corn, avocado, onion, lime juice, garlic, salt and pepper and mix well. It only needs to marinate a around 10 minutes.
    7. 7
      Serve -- Serve a big bowl of the soup with the corn salsa and a dollop of the sour cream. I also like to add some chopped olives, but that is optional, and some tortilla chips.

    Ratings & Reviews:

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    Nutritional Facts for Mexican Tomato and Black Bean Soup With a Corn Salsa

    Serving Size: 1 (367 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 257.2
     
    Calories from Fat 60
    23%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 211.0 mg
    8%
    Total Carbohydrate 46.0 g
    15%
    Dietary Fiber 12.9 g
    51%
    Sugars 12.6 g
    50%
    Protein 10.1 g
    20%

    The following items or measurements are not included:

    vegetable broth

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