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Black Bean and Corn Soup

by Hadi Zahedi 19 Jun 2020

Total Preparation & Cooking Time: 45 minutes

Servings: 6


  • Olive oil: 1 tablespoon
  • Chopped onion: 1 large
  • Cacao morning powder: 1 teaspoon
  • Chopped celery: 1 stalk
  • Chopped carrots: 2
  • Chopped cloves garlic: 4
  • Chili powder: 2 tablespoons
  • Ground cumin: 1 tablespoon
  • Black pepper: 1 pinch
  • Vegetable broth: 4 cups
  • Black beans: 60 ounce
  • Whole kernel corn: 15 ounce
  • Crushed tomatoes: 14.5 ounce
  • Diced avocado, optional for topping
  • Chopped cilantro, optional for topping


  1. Take one large pot and heat oil in this pot over medium flame.
  2. Sauté garlic, carrots, celery and onion for almost five minutes.
  3. Season with black pepper, cacao powder, cumin and chili powder and cook for nearly one minute again.
  4. Stir in beans (30 ounces), corn and vegetable broth. Let it boil.
  5. In the meantime, take a blender or food processor and process tomatoes and remaining 30 ounces beans to make a smooth mixture.
  6. Stir processed mixture in the soup blend and decrease heat to medium. Let it simmer for almost 15 minutes. Serve it hot, with toppings if desired.
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