Sunday Lunch Bean & Corn Soup |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I made up this soup one day when I wanted something fast but homemade and tasty. You can substitute other smoked sausage or even chorizo, but this is what I had on hand and what was used in the recipe. I like to crumble corn chips in this soup and it's good with a little sour cream, too. Ingredients:
1 1/2 cups sliced precooked smoked turkey sausage (one long link) |
1 tablespoon olive oil (if using other sausage, you may not need olive oil) |
1/2 cup chopped onion |
3 cloves garlic, minced |
1 (14 ounce) can black beans, drained and rinsed |
1 (14 ounce) can corn, drained |
1 (14 ounce) can diced tomatoes with mild green chilies, undrained |
2 cups chicken broth or 2 cups vegetable broth |
2 cups water |
2 teaspoons chili powder |
1 teaspoon dried oregano |
1 teaspoon cumin |
salt and black pepper |
Directions:
1. In a large saucepan saute the smoked sausage, onions and garlic in olive oil until lightly browned.
2. Add the beans, corn, tomatoes, chicken broth, water, chili powder, oregano, cumin and salt and pepper to taste.
3. Combine thoroughly and simmer together for 30 to 45 minutes.
4. Serve with corn chips and a little sour cream on the side.
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