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."
Cooking Light SEPTEMBER 2010
1. 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.
2. 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.
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