Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 6

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."

Vanessa T. Pruett
Recipe by Cooking Light September 2010

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

total:
27 mins
Yield:
4 servings (serving size: about 1 1/4 cups soup and 1 tablespoon yogurt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

295 calories; fat 1.6g; saturated fat 0.3g; mono fat 0.4g; poly fat 0.6g; protein 17.8g; carbohydrates 54.8g; fiber 12.5g; cholesterol 0.8mg; iron 3.4mg; sodium 650mg; calcium 97mg.
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