A second soup recipe in a row?!? What is happening with Sarah? I don’t even really like most kinds of soup! Crazy.
Since my husband likes lists, I thought I’d make a list of the top ten reasons why I love this Summer Mexican Soup.
- I forgot I was eating soup while eating this soup. That never happens!
- SMS has texture. No smooth soups for me, thank you!
- SMS is not oily or salty [which is why I don’t like broth-based soups. We determined this last night.]
- SMS is definitely a veggie soup without having soggy veggies. Yuck!
- SMS has protein so it’s filling without being heavy. Husband even thought so, and the meat was MIA. *gasp*
- This recipe is quick to make… about 30 minutes, tops.
- The corn makes this soup sweet.
- The beans and tomatoes and spices make it savory.
- This recipe made a ton, so be ready to feed a crowd, freeze a bunch of lunches, or cut the recipe down to fit your needs. Love the cook once eat many times strategy! 🙂
- SMS is summery, fresh, and reminds me of a good Mexican meal! Delish!
Summer Mexican Soup
utilizing the base recipe from Lynn’s Kitchen Adventures
- 8 ears of corn on the cob [I used raw; Lynn used a combination]
- 3 tablespoons margarine
- 3 cups of water, divided
- 1 cup skim milk
- 1 cup black beans, drained
- 1/2 cup diced tomatoes, drained [I used a canned Mexican-style blend]
- 1/4 teaspoon red chili pepper flakes
- 1/8 teaspoon garlic salt
- 1/4 teaspoon chili powder
- 1/8 teaspoon pepper
Slice the kernels off the cob. I found it was easiest to do this while standing the ear of corn up in a shallow bowl so the kernels don’t fly everywhere… that didn’t happen to me or anything ;). In a food processor, puree the corn kernels with 1 1/2 cups water. I left the kernels a little rough and somewhat textured, without completely smoothing them over. Add the corn to a saucepan along with the rest of the water, milk, and margarine. Heat for 2-3 minutes, then add beans, tomatoes, red chili pepper flakes, garlic salt, chili powder, and pepper. Cook mixture for about 10 minutes over medium heat and adjust seasonings if desired.
I served this soup plain with a side salad. I think it could be jazzed up tortilla soup-style with tortilla chips for crunch and/or dipping, some shredded cheese, grilled chicken, chili peppers for additional spice, and sour cream. However, I thought it was great as is but everyone’s tastes are different. Enjoy! 🙂
After posting this recipe I am hungry! In fact, I’m going to have some for lunch with a black bean quesadilla! Yum!