Description
A refined take on a beloved one-pot classic with smoky depth, lively citrus, and a chorus of textures.
Ingredients
Scale
- 2 tbsp olive oil (extra-virgin), divided
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1–2 jalapeños, seeded and finely chopped
- 2 medium carrots, diced small
- 2 celery stalks, diced
- 2 bell peppers (red or orange), diced
- 3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 2 tbsp tomato paste
- 1 14-oz can diced tomatoes with juices
- 6 cups low-sodium beef or vegetable broth
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tbsp brown sugar
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and freshly cracked black pepper to taste
- 1 15-oz can pinto or kidney beans, drained and rinsed
- 1 15-oz can corn, drained or 1 cup frozen corn
- 1/2 cup fresh cilantro, finely chopped
- 3 green onions, thinly sliced
- Sour cream or crème fraîche for drizzling
- Fresh lime wedges
- Shredded sharp cheddar or Monterey Jack (optional)
Instructions
- Heat 1 tbsp olive oil in a heavy-bottomed Dutch oven over medium-high heat. Add the diced onion, carrots, and celery. Sauté until the onions turn translucent and the carrots begin to soften, about 6–8 minutes.
- Add the remaining 1 tbsp oil, garlic, jalapeños, and bell peppers. Cook 3–4 minutes until the peppers soften and the garlic releases fragrance.
- Stir in tomato paste and toast for 1 minute to deepen flavor. Deglaze the pan with 1/2 cup of broth, scraping the browned bits from the bottom.
- Add diced potatoes, diced tomatoes (with juices), the remaining broth, Worcestershire, hot sauce, brown sugar, and spices. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15–20 minutes until the potatoes are fork-tender.
- Stir in drained beans and corn. Simmer 5 more minutes to heat through; taste and adjust salt and pepper.
- Finish with a squeeze of fresh lime and stir in half the chopped cilantro. Serve hot, topped with a dollop of sour cream, remaining cilantro, sliced green onions, and shredded cheese if using.
Notes
For a milder version, remove jalapeño seeds and reduce the hot sauce. This soup keeps in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg