Corn Soup

Bored during some meetings last week, I started looking for some more soup recipes for national soup month.  I found this one on www.theglutenfreevegan.com. It was super easy to make and tasted like tortilla soup (so observed by Will.)  I couldn't find any cans or creamed corn at Sprouts, so I just used frozen corn, and it was delicious.  Here is the recipe from The Gluten Free Vegan.

 

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 jalapeno, minced (seeds removed if you require a milder heat level)
• 1 28oz can diced tomatoes
• 2 10oz cans creamed corn
• 1½ cups plain unsweetened almond milk
• 1 14oz can black beans, drained and rinsed
• ½ cup frozen corn kernels
• ½ teaspoon chili powder
• 1 teaspoon garlic powder
• ¼ teaspoon onion powder
• salt and pepper, to taste
• 4 stalks green onion, chopped
• ¼ cup chopped cilantro
• 1 ripe avocado, sliced (optional)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Saute diced onion, garlic and jalapeno until they begin to soften - about 5 minutes.
3. Add in diced tomatoes, creamed corn, black beans, almond milk and seasonings. Bring to a simmer and let simmer for about 15 minutes.
4. Taste and adjust for seasoning.
5. Add in chopped green onion and cilantro and garnish with avocado, if using.
6. Serve immediately.