BLACK BEAN, CORN, AND SALSA SOUP
I really enjoyed this soup! Most of the ingredients were already in my pantry, plus the salsa and "slightly" spicy refried beans, added just the right amount of spice to the soup.
Provided by Cindi M Bauer
Categories Other Soups
Number Of Ingredients 11
Steps:
- 1. Drain and rinse both cans of black beans, then set the beans aside.
- 2. Melt the butter in a 3-quart saucepan, then add the diced onion. Sprinkle onion with a bit of black pepper.
- 3. Saute the diced onion for 2 minutes, then add the minced garlic, and continute to saute the onion and garlic for 1 minute more.
- 4. Sprinkle the cumin over the onion and garlic, then add the can of refried beans, the salsa, and the beef broth, and stir.
- 5. Now add the black beans and corn, and stir. Simmer the soup on low heat, until the soup is heated through, for about 30 minutes.
- 6. If desired, serve individual bowls of soup with shredded cheddar cheese, and a dollop of sour cream.
- 7. Note: When making this soup, the brand of salsa I used was Red Gold (Medium Heat). The brand of refried beans I used was Old ElPaso Spicy Fat Free Refried Beans. And the brand of whole kernel corn I used was Green Giant Whole Sweet Corn.
BLACK BEAN AND CORN SALSA
This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.
Provided by Erinn Danna
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 8h25m
Yield 16
Number Of Ingredients 15
Steps:
- Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.
Nutrition Facts : Calories 115 calories, Carbohydrate 8.2 g, Fat 9.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 149.9 mg, Sugar 2 g
CORN 'N' BLACK BEAN SALSA
I'm a high school football coach who also likes to cook and garden. This black bean and corn salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches. -Mike Bass, Alvin, Texas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 11 cups.
Number Of Ingredients 9
Steps:
- In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BLACK BEAN AND CORN SOUP
From Pillsbury's Fast and Healthy cookbook. This is an easy but yummy soup recipe that kids love. Give it a try!
Provided by Loves2Teach
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 388.9, Fat 8.5, SaturatedFat 3.1, Cholesterol 44.2, Sodium 706.7, Carbohydrate 50.3, Fiber 14, Sugar 3.3, Protein 31.3
MEXICAN TOMATO AND BLACK BEAN SOUP WITH A CORN SALSA
This is a pretty easy soup, I do roast the tomatoes to really intensify the flavor and you have to chop a few ingredients, but it is very easy and full of flavor. The corn salsa comes together in just a couple of minutes and can be made as the soup cooks. I serve this of course topped with the corn salsa, tortilla chips and sour cream.
Provided by SarasotaCook
Categories < 4 Hours
Time 1h15m
Yield 6-8 Cups of Soup, 6-8 serving(s)
Number Of Ingredients 29
Steps:
- Tomatoes -- The tomatoes should just be cut in half or quarters. Drizzle with olive oil, salt and pepper and roast on a baking sheet lined with parchment or you can just use a non stick spray, in a 400 degree oven, middle rack for about 15 minutes, until they begin to caramelize and get golden brown. Once the tomatoes are done, remove from the oven and transfer all the tomatoes and the juice from the pan, into a food processor.
- Puree -- To the tomatoes add, the 1/2 cup onion rough chopped and jalapeno. Puree until smooth. Taste, if it isn't too hot you can add another jalapeno. I use two, but the is a tomato soup, so you don't want it too spicy. That is up to you.
- Base -- In a medium pot, add a little olive oil (1 teaspoon), and add the celery, 1/2 cup fine diced onions and garlic and saute on medium heat until tender, 3-4 minutes.
- Soup -- Then to the celery and onions, add in the tomatoes, (pureed roasted tomatoes, and the diced tomatoes), black beans, broth, and all the seasoning. Don't add the cilantro or the lime juice yet.
- Simmer -- On medium low, cook for about 15 minutes. Turn the heat off and add in the cilantro and lime juice.
- Corn Salsa -- As the soup is simmering, make the corn salsa. In a small bowl, add the corn, avocado, onion, lime juice, garlic, salt and pepper and mix well. It only needs to marinate a around 10 minutes.
- Serve -- Serve a big bowl of the soup with the corn salsa and a dollop of the sour cream. I also like to add some chopped olives, but that is optional, and some tortilla chips.
Nutrition Facts : Calories 257.3, Fat 6.7, SaturatedFat 1, Sodium 211.1, Carbohydrate 46, Fiber 13, Sugar 12.7, Protein 10.1
CORN & BLACK BEAN SALSA
This fresh, tangy side dish will be the perfect addition to any barbecue
Provided by Sarah Cook
Categories Dinner, Lunch, Side dish
Time 55m
Number Of Ingredients 6
Steps:
- Drain, then rinse the soaked beans. Cover with cold water, bring to the boil, then simmer for 45 mins or until tender. Drain again.
- Mix the beans, corn, spring onions, coriander stalks and leaves, lime juice, oil and some seasoning together in a bowl. Cover, then chill for up to half a day until ready to serve.
Nutrition Facts : Calories 127 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.24 milligram of sodium
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