This recipe was inspired from an offering at a potluck – Deanna’s Mexican Soup. Her version was light and brothy, but since we’re back to cold temps and liquid sunshine here in Anchorage, I wanted a version that was more hearty. For those of you living in states where August is still summer, feel free to thin it out with more stock for a lighter version!
The boyfriend reported that this reminded him of Campbell’s Fiesta Bean Soup that he would bring for lunch back when he was a landscaper. I’m not sure if that’s a good thing, to remind someone of Campbell’s, but he apparently has been pining for it since they stopped making it back in the 90’s. I’m trying to be ok with this comparison.
So, if you’re a former Fiesta Beaner – I’m guessing you’ll be thrilled with this recipe. If you’re like me, and your Campbell’s repertoire of yesteryear was limited to Cream of Mushroom Soup, then we’ll just have to wonder what we were missing all those years ago as we enjoy a healthy, whole food, plant based knock off!
Southwest Corn and Bean Soup
2 medium sweet potatoes, peeled and diced
5 cups water or stock, divided
1 large red onion, diced
4 large garlic cloves, pressed
1 tablespoon ground cumin
1 (15 ounce) can diced tomatoes
2 cups salsa (use whatever spice level floats your boat!)
1 (15 ounce) can black beans, drained and rinsed
2 cups corn kernels, fresh or frozen
2 teaspoons kosher salt, or to taste
Limes and cilantro
Bring 4 cups of stock and sweet potatoes to a boil in a medium stock pot. Cover, reduce heat to low and simmer until sweet potatoes are soft and easily pierced with a fork. Off heat and remove contents to a high speed blender and puree. In the now empty stock pot, add onions and saute until soft, adding small amounts of water as needed to prevent sticking. Once the onions are soft add pressed garlic and saute for 30 seconds, then add cumin and saute another 30 seconds. Add canned tomatoes and salsa. Stir to incorporate, scraping up the browned onions and spices into the liquid of the added tomato products. Once thoroughly combined, add pureed sweet potatoes, remaining cup of water or stock, black beans and corn. Heat through, stirring frequently to prevent sticking. Season with salt to taste. Serve topped with squeezes of lime juice and minced cilantro.
- I have made this with all sweet potato and a combination of one large sweet potato and 2 small yukon gold potaotes. I just peeled and diced all of them and proceeded with the recipe. If you have some white potatoes you need to use up, throw ’em in!
- The original recipe didn’t use onion or garlic, using powdered forms instead. If you’re in a hurry or don’t have the onions and garlic on hand, feel free to skip the onion and garlic saute, and just heat the salsa with one tablespoon each of garlic powder and onion powder.