Black Bean And Corn Soup

Ready in 1 hour

Try this Black Bean And Corn Soup recipe, or contribute your own. "Vegetables" and "Slow cook" are two of the tags cooks chose for Black Bean And Corn Soup.

"I used dry beans and soaked them overnight. I had to cook the soup on high for extra time because the beans were not cooked enough after 10 hours. The salsa really tastes good on top. I also topped my soup with shredded Monterey jack cheese with jalapeno peppers. Yum!"

- kkosobud

Top-ranked recipe named "Black Bean And Corn Soup"

5 avg, 1 review(s) 100% would make again

Ingredients

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4 Garlic; minced
1 tb Ground cumin
1 ts Salt
1 14.5-oz can Mexican-style stewed tomatoes
1 1/2 c Yellow and/or green sweet; Finely chopped small
1/3 c tomato; Chopped and seeded
10 oz Frozen whole kernel corn
2 1/4 c Dry black beans; (1 pound)
1/4 ts hot pepper sauce; Bottled
PEPPER SALSA
1 tb cilantro; Snipped
4 c Boiling water
1 c Onions; chopped
1 ts Ground coriander

Original recipe makes 1

Servings  

Preparation

Rinse beans; place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour. (Or, place beans in water in a large saucepan. Cover; let soak in a cool place overnight.) Drain and rinse beans. In a 3 1/2-, 4-, or 5-quart crockery cooker combine the beans, corn, onion, garlic, cumin, salt, coriander, and hot pepper sauce. Pour boiling water over all. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. To serve, mash beans slightly to thicken. Stir in tomatoes. Serve with Pepper Salsa. Pepper Salsa: In a bowl combine 11/2 cups finely chopped yellow and/or green sweet peppers; 1 finely chopped small jalapeno pepper; 1/2 cup chopped, seeded tomato; and 1 tablespoon snipped cilantro. Cover and chill up to 24 hours. Nutrition Facts per serving: 321 calories, 2 g total fat, 604 g sodium, 62 g carbohydrate, 4 g Fiber, 18 g protein. Recipe by: BH&G New Flavors from your Crockery Cooker, page 26 Posted to EAT-LF Digest by Kathleen on Dec 05, 1998,

Calories Per Serving: 1142 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I used dry beans and soaked them overnight. I had to cook the soup on high for extra time because the beans were not cooked enough after 10 hours. The salsa really tastes good on top. I also topped my soup with shredded Monterey jack cheese with jalapeno peppers. Yum!
kkosobud 6 years ago
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