RMHC-EIWI Zesty Black Bean Soup - 30 & 50 serving sizes


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"Hearty, healthy, and bursting with flavor"

Serves 30 & 50 | Prep Time 30-60 minutes | Cook Time 2 hours

Why I Love This Recipe

This warm, hearty soup is full of bright flavors and perfect to serve year round. You can customize the level of spiciness with the type of salsa you choose, or by adding jalapenos, chipotle, or cayenne pepper. As written, this is suitable for vegetarians or vegans.


Ingredients You'll Need

Ingredients for 30 servings:
32 ounces dried black beans, cooked, or 8 cans black beans
2 yellow onions, diced
Juice and zest from 4 limes or 1/2 cup lime juice
2 jars prepared salsa
64 ounces vegetable broth
4 cans diced tomatoes
1 bag of frozen corn, or 2 cans corn kernels
1 tablespoon cumin
1 tablespoon garlic powder
Salt & pepper to taste
Optional: jalapenos, cayenne, cilantro

Ingredients for 50 servings:
53 ounces dried black beans, cooked, or 13 cans black beans
3 yellow onions, diced
Juice and zest from 6 limes or 3/4 cup lime juice
3 1/2 jars prepared salsa
106 ounces vegetable broth
7 cans diced tomatoes
2 1/2bag of frozen corn, or 3 cans corn kernels
1 3/4 tablespoon cumin
1 3/4 tablespoon garlic powder
Salt & pepper to taste
Optional: jalapenos, cayenne, cilantro


Directions

Instructions for 30 servings:
Prepare dried black beans, if using, in pressure cooker like an Instant Pot. When beans are soft, rinse beans under running water. If using canned beans, rinse under running water.


Line 2 large crock pots with plastic liner


Combine all ingredients, dividing between the 2 crock pots. Stir well.


For a creamy texture, puree part of the soup in a blender or food processor and return to the pot.


Heat on Low for at least 2 hours, but the flavors will meld when cooked longer.


Pairs Well With

Crusty bread and a green salad with fresh tomato, corn, peppers, and tortilla strips. Garnish with lime, cilantro, and optional hot sauce.


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