Freezer friendly Mexican soup

By Abbey Sharp
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  • 2 teaspoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2x 562 milliliter cans black beans drained, rinsed & divided
  • 1x 459 milliliter jar salsa
  • 4 cups broth
  • 1 teaspoon cumin to taste (optional)
  • 1 teaspoon chili powder to taste (optional)
  • Juice of 1 lime to taste
  • 2 cups frozen bell pepper
  • 1 cup frozen corn

To serve:

  • Avocado
  • Sour cream
  • Tortilla chips
  • Cilantro


  1. To a large pot, add the olive oil and cook the onion and garlic for two to three minutes until softened.
  2. Add in one can of black beans, salsa, stock, cumin, chili, and lime. Puree using an immersion blender or just add everything to a stand blender and puree before adding back to the pot.
  3. Heat over medium heat until simmering, then add in the bell peppers, corn, and residual black beans. Adjust seasoning (depending on your salsa's flavour) by adding more lime, tomato paste, chili, cumin, and salt and pepper. Cook forfive to eight minutes until the vegetables have softened and the soup is hot. Serve with tortilla chips, avocado, sour cream and cilantro.

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