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By Eileen Goltz,

Modified from a recipe from, this black bean and corn soup is easy to make and includes the sweet taste of summer corn. During the cooler months of winter, use frozen corn. Add a large salad, some crusty bread, and a good dessert and you have a meal!


1-cup half-and-half cream or non-dairy substitute
2 can (15 ounces) black beans, rinsed and drained, divided
1 cup chopped onion
2 teaspoons olive oil
1 1/2 tablespoon minced garlic
1-cup salsa
1-cup fresh corn (you can use frozen)
1 1/2 tablespoon lime juice
1 to 1 1/2 teaspoon ground cumin
1 ripe avocado, peeled and chopped
Sour cream and shredded cheddar cheese, optional


In a blender, combine the cream and 1 cup black beans; cover and process until smooth. Set the mixture aside. In a fry pan, sauté the onion in the oil just until its tender. Add the garlic and cook 1 to 2 minutes. Add the salsa, corn, lime juice, cumin and remaining beans. Mix to combine and then reduce the heat and stir in cream mixture. Cook, uncovered, for 3 to 4 minutes or until the mixture is hot. Stir in the avocado, cook for 2 minutes and spoon into bowl. Top with sour cream and cheese if desired.


Yield: Serves 4

Recipes: Soups, Bean and Corn, Dairy or Parve, Kosher

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