Corn Jalapeno Soup is All. About. Vegetables! Use fresh or frozen in this easy, one-pot meal. Bonus: it freezes well for a make-ahead meal.
In a large pot add oil; heat over medium-high. Add onion and red pepper; cook, stirring occasionally until vegetables soften, about 5 to 7 minutes. Add garlic and jalapeno; cook 2 to 3 minutes. Add cumin, cook and stir for 1 minute. Add corn, broth, water, and salt and pepper. Bring to a boil; reduce heat to low and simmer, stirring occasionally, for 10 minutes.
You can soup up Corn Jalapeno Soup by adding diced zucchini or chopped tomatoes (fresh or canned) with the onion or rinsed and drained, black beans when you add the the corn. This soup can be eaten hot or blend it, then chill to serve as a cold soup. It also freezes well.
Keywords: vegetable soup, what to do with leftover corn, how to freeze vegetables