This Black Bean and Corn Soup recipe is a quick and easy meal for busy weeknights. One online reviwer says, "This is a wonderful soup I will make again and again."
1 cup frozen corn kernels
3 (15-ounce) cans organic black beans, rinsed, drained, and divided
1 1/2 cups fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon chile paste (such as sambal oelek)
3/8 teaspoon salt
1/4 cup 2% reduced-fat Greek-style plain yogurt (such as Fage)
How to Make It
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add corn to pan, and sauté 4 minutes or until lightly browned, stirring occasionally.
Combine 2 cans of beans and broth in a blender; process until smooth. Add bean mixture, remaining can of beans, tomatoes, chile paste, and salt to corn, stirring to combine; bring to a boil. Cover, reduce heat to medium, and simmer 15 minutes, stirring occasionally. Serve with yogurt.
I couldn't believe how quick and easy--and tasty--this is! The can opener gets a workout, but No Chopping! I always have everything I need in the pantry or the freezer; this has given us good, quick dinners when we were just too tired to make anything else. And I *love* the soup.
YUM! I love black bean soup and this is now officially a favorite! I've had to improvise with the ingredients sometimes, i.e., canned corn instead of frozen (takes less time to cook, watch out) and crushed tomatoes instead of diced, just so I could use what I had on hand. I personally feel the soup is too thick with just 1 1/2 cups of broth; I use 2 1/2 cups with no difference in flavor; I just add the remaining 1 cup broth during the simmer period. I've used both chicken and vegetable broth; no difference in taste. The red chili paste adds a wonderful flavor. (If you can't find red CHILI paste, look for red CURRY paste in the ethnic section of your supermarket. Same thing.) My super-picky husband and son both love it; and my husband doesn't even like beans! If you want some SERIOUSLY hot soup, add about 1 tablespoon chopped jalepeno; YOWZA! This is a wonderful soup I will make again and again.
YUM! This is simple and easy for a quick dinner. I used kidney and black beans, sour cream instead of yogurt, sliced avocado and crushed tortilla chips on top that added a nice finish.
I will absolutely make this again.
This recipe was really delicious and very easy to make. I made just as listed, but used one less can of black beans (only had 2 cans on hand). I loved the spiciness, but it might be a little too hot for some folks. I'm looking forward to having the leftovers.
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