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Saturday, March 12, 2011

Black Bean and Corn Soup

I've been slacking with the blog posting, again. But I have not been slacking with schoolwork so this is why my blog has so little postings as of late. I have some delicious recipes to share this coming week so check back!
We have certainly had our fair share of soups this winter. Cold weather, clouds and gloom just scream soup. So you can imagine that my to-be-posted recipes are jammed full of recent soup dinners. They are delicious, filing, healthy, quick and easy! So naturally there are two on the menu this week. This recipe was very good and incredibly quick to make! It was in one of the Cooking Light dinners for under 20 minutes section and I knew it was destiny when I found all of the ingredients in the house. Its received 5/5 "Outstanding" stars in reviews so that says something too! It has great flavor and easily provides a hearty meal when paired with some bread or a salad.
Black Bean and Corn Soup
from Cooking Light
Yield:  4 servings
  • cooking spray
  • 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 Tbsp chile paste (such as sambal oelek)
  • 3/8 tsp salt
  1. Heat a large soup pot over medium-high heat.  Coat pan with cooking spray and add corn to pan; saute for 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.
  3. Cover, reduce heat to medium, and simmer for 15 minutes, stirring occasionally.

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