Black Bean And Corn Soup Recipes

Steps:

• In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

Steps:

• Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.

Steps:

• Spray dutch oven with nonstick cooking spray.
• Add ground beef; cook over med high heat until browned.
• Drain on paper towels and return to dutch oven.
• Add all remaining ingredients, mix well.
• Bring to a boil.
• Reduce heat, cover and simmer 15 minutes to blend flavors.

Steps:

• Heat olive oil in a saucepan. When hot, add the onion, cover and cook over low heat for 5 minutes or until tender. Add the garlic and cumin and saute for 10 seconds to release their aroma. Add the broth and water and bring to a simmer.
• While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems. If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor. When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well. Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves. Add the cilantro leaves and immediately remove the soup from the heat. Discard the cilantro stems. Add the lime juice and season to taste with salt and cayenne pepper. Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento. Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn. Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through.

Steps:

• Prepare Fast Chicken Soup Base. Bring to a simmer.
• Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
• Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
• Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

Steps:

• Spray non-stick Dutch overn or large sauce pan with non-stick cooking spray.
• Add ground beef and brown over medium-high heat.
• Drain beef on paper towels.
• Return beef to pan.
• Add all remaining ingredients.
• Bring to a boil.
• Reduce heat; cover and simmer 15 minutes to blend flavors.

Steps:

• Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
• Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.