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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Black Bean and Corn Soup Recipe

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This recipe for Black Bean and Corn Soup is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup chopped onion
2 cloves garlic, minced
3 cups chicken broth
16 oz corn
2 15oz can black beans, drained
1 14.5oz can Mexican style stewed tomatoes, undrained
1 14.5 oz can diced tomatoes, undrained
1/4 tsp cumin
optional 1 4.5 oz can green chiles, if you like it spicy.
Directions:
Directions:
Saute onion and garlic in a small amount of oil or cooking spray about 5 minutes. Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat and simmer for 30 minutes.
Personal Notes:
Personal Notes:
You can reduce how spicy this soup is by substituting a second can of plain diced tomatoes for the Mexican style tomatoes, or increase the temperature by adding something like Herdez Salsa (just a teaspoon or so).

Cooking Light, November 1998

 

 

 

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