Mexican Black Bean and Corn Soup
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 25mins
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- Serves
- 8
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- Calories
- 131
A subtly spiced Mexican inspired soup, serve with corn tortilla chips, crumbled feta and additional chopped coriander.
recipe updated Aug 26, 2024
Ingredients
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- Canned corn
- 420 g
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- Onion
- 1
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- Garlic clove
- 1
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- Canned black beans
- 400 g
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- Vegetable stock
- 750 g
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- Cilantro
- 15 g
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- Olive oil
- 1 tablespoon
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- Ground cumin
- 2 teaspoons
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- Paprika
- 1 teaspoon
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- Cayenne pepper
- ¼ teaspoon
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- Tomato purée
- 2 tablespoons
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- Canned tomatoes
- 400 g
Tools
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Cooking Chef XL
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Large serving bowl
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until hot - 1 min, 120°C, Stir 1
- Then add canned corn, onion and garlic clove to the Cooking Chef XL Bowl
- Cook with splashguard fitted until translucent - 6 min, 120°C, Stir 1
- Then add ground cumin, paprika, cayenne pepper and tomato purée to the Cooking Chef XL Bowl
- Cook with splashguard fitted until combined - 4 min, 120°C, Stir 1
- Then add canned black beans, canned tomatoes and vegetable stock to the Cooking Chef XL Bowl
- Cook with splashguard fitted until thickened - 8 min, 120°C, Stir 1
- Then add cilantro to the Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 1 min, 105°C, Stir 1
- Ladle soup into 8 large serving bowls
- Serve