This is part of a sponsored collaboration with United Soybean Board and DiMe Media. However, all opinions expressed are my own.
Hearty, flavorful soups are the perfect week day dinner meals I serve to my family year round. Simple, gratifying dishes with readily available ingredients make for the least complex. This black bean soup in particular, is my favorite. It not only has the right combination of flavors, textures and color but it is also ready in just under 20 minutes.
To keep those wonderful flavors fully balanced, I like to use 100% soybean oil. Besides its neutral flavor, soybean oil offers many benefits that helps me create some of those family favorites and traditional meals without compromising taste.
Did you know soybean oil is one of the most versatile ingredients in your pantry? Check ingredient labels, there is a good chance soybean oil is already part of your cooking routine. You’d be surprised to know that soybean oil accounts for approximately 57% of edible oils used in the home.
- 5 cups cooked black beans (with liquid)
- 2 tablespoons soy oil
- ½ cup onion, chopped
- 1 garlic clove, finely chopped
- 1 cup cooked corn kernels
- 1 teaspoon chicken bouillon
- 3 cups chicken broth
- 4 epazote leaves, chopped
- chicharrones (pork cracklings) in small pieces
- queso fresco, cubed
- avocado, chopped
- cilantro, chopped
- Place beans in blender container and blend until smooth.
- In a large saucepan over medium heat, heat oil. Add onion and garlic and cook for 1 minute or until translucent. Stir in corn and cook for 5 minutes.
- Pour in blended beans, stir in bouillon and cook for 1 minute. Add chicken broth and chopped epazote. Reduce heat, stir, cover and let simmer for 2 minutes. Serve with your toppings of choice.