A delicious and hearty black bean soup with a touch of corn for added sweetness and texture.
Peel and dice the onion and garlic.
Dicing the onion and garlic finely ensures they cook evenly and release their flavors.
Mash one can of black beans with its liquid using a potato masher.
Mashing the beans creates a creamy base for the soup.
Drain and rinse the remaining black beans.
Rinsing the beans removes excess sodium from the canning liquid.
In a pot, sauté the diced onion and garlic until fragrant.
Sautéing enhances the sweetness of the onion and garlic.
Add the mashed beans, whole beans, salsa, cumin, chili powder, and salt to the pot.
Mixing the spices with the beans ensures even flavor distribution.
Pour in the vegetable broth and bring to a boil.
Bringing the soup to a boil helps meld the flavors together.
Reduce the heat and simmer for 20 minutes.
Simmering allows the flavors to deepen and the soup to thicken slightly.
Add the corn and chopped cilantro, then stir well.
Adding the corn at the end preserves its sweetness and texture.
Serve the soup hot, garnished with sour cream and green onion.
Garnishing with sour cream and green onion adds a fresh and creamy finish.
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