Quick Black Bean and Corn Soup
Bookmark this page
Ingredients
Cooking Spray
1 cup frozen corn kernels
3 cans of organic black beans (15 oz each), rinsed, dried, and divided
1 ½ cups fat-free, low-sodium chicken stock
1 can unsalted tomatoes, diced, not peeled (14.5 oz)
1 tablespoon chili paste (such as sambal olec)
.38 teaspoons of salt
¼ cup plain Greek yogurt with a reduced fat content of 2% (for example, Fage)
To make
This black bean and corn soup is a quick and easy meal for busy weekdays. One online reviewer says: "This is a wonderful soup that I will make again and again."
Preheat a roasting pan over medium-high heat. Brush the mold with cooking spray. Add the corn to the pan and simmer for 4 minutes or until lightly browned, stirring occasionally.Combine 2 cans of beans and stock in a blender; whisk until smooth. Add the bean mixture, remaining can of beans, tomatoes, chili paste and salt to the corn, stirring; bring to a boil. Cover, reduce the heat to medium and simmer for 15 minutes, stirring occasionally. Serve with yogurt.
Preheat a roasting pan over medium-high heat. Brush the mold with cooking spray. Add the corn to the pan and simmer for 4 minutes or until lightly browned, stirring occasionally.Combine 2 cans of beans and stock in a blender; whisk until smooth. Add the bean mixture, remaining can of beans, tomatoes, chili paste and salt to the corn, stirring; bring to a boil. Cover, reduce the heat to medium and simmer for 15 minutes, stirring occasionally. Serve with yogurt.
Views: 175
Author:Admin
Published: 11/20/2023 8:00 PM
Was this recipe helpful to you?
Yes
No
Comments (0)