Quick Black Bean and Corn Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 tablespoon chile paste (such as sambal oelek) |
3/8 teaspoon salt |
1/4 cup 2% reduced-fat greek-style plain yogurt (such as fage) |
Directions:
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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