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.