Black Bean And Corn Soup Recipes

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CONTEST-WINNING BLACK BEAN SOUP



Contest-Winning Black Bean Soup image

Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

3 cans (15 ounces each) black beans, rinsed and drained, divided
3 celery ribs with leaves, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon pepper
1 bay leaf
1 teaspoon lime juice
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions

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.

Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges

CHICKEN CORN BLACK BEAN SOUP



Chicken Corn Black Bean Soup image

This was so delicious. I couldn't get over how quick and easy it was with such a well blended flavor. My husband tried to go back for a 3rd bowl but I put it up so we could have leftovers for the next day. If you like it a little thicker, stir a couple tablespoons of cornstarch into cold water and whisk into boiling soup for a couple minutes to thicken. Personally, the sour cream, cheese and chips thickened it enough for me. Hubby went back for seconds so he ate it too quick to even notice. Top with blue corn tortilla chips, sour cream, and shredded Mexican-style cheese.

Provided by Stacy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 12

1 cooked rotisserie chicken, shredded
32 ounces chicken broth
16 ounces restaurant-style salsa (such as Pace®)
1 (15.25 ounce) can sweet corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can southwest-style corn, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can mild, fire-roasted diced green chile peppers
2 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon salt

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.

Nutrition Facts : Calories 266 calories, Carbohydrate 42.5 g, Cholesterol 19.8 mg, Fat 5.7 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 1.3 g, Sodium 2514.4 mg, Sugar 7.6 g

BLACK BEAN AND CORN SOUP



Black Bean and Corn Soup image

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

3/4 lb lean ground beef
2 cups frozen whole kernel corn
2 (15 ounce) cans black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can ready-to-serve beef broth
1 teaspoon cumin
3 teaspoons chili powder

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

CHICKEN SOUP WITH BLACK BEANS AND CORN



Chicken Soup With Black Beans and Corn image

Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Yield 8

Number Of Ingredients 12

1 recipe Fast Chicken Soup Base
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 tablespoons ground cumin
2 teaspoons chili powder
½ cup chopped fresh cilantro
Salt and freshly ground black pepper
tortilla chips
grated Monterey Jack cheese
fresh lime wedges

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.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 32.5 g, Cholesterol 6.3 mg, Fat 4.1 g, Fiber 10.1 g, Protein 10.8 g, SaturatedFat 1.6 g, Sodium 717.5 mg, Sugar 2.8 g

MEXICAN BLACK BEAN AND CORN SOUP



Mexican Black Bean and Corn Soup image

Make and share this Mexican Black Bean and Corn Soup recipe from Food.com.

Provided by lrkozdron

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large onion, diced
6 garlic cloves, minced
3 stalks celery, diced
2 carrots, diced
5 cups homemade vegetable broth or 5 cups low sodium vegetable broth
4 (15 ounce) cans low-sodium black beans or 7 cups cooked black beans
1 (15 ounce) can salt-free unsweetened sweet whole kernel corn, drained
1 (14 1/2 ounce) can fire-roasted tomatoes, diced
4 teaspoons roasted cumin or 4 teaspoons regular cumin
1 -1 1/2 teaspoon dried chipotle powder
1/2 teaspoon salt (to taste)
1 lime, juice of
1/2 teaspoon black pepper, to taste
1/2 bunch fresh cilantro, chopped to garnish

Steps:

  • In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.
  • Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
  • Taste test. Add Herbamare or salt to taste and lime juice.
  • Serve in bowls and garnish with fresh chopped cilantro.

Nutrition Facts : Calories 524.5, Fat 23.7, SaturatedFat 1.8, Sodium 985.3, Carbohydrate 78.9, Fiber 16.1, Sugar 11.8, Protein 22.9

BLACK BEAN AND CORN SOUP



Black Bean and Corn Soup image

This is from one of those cookbooks you purchase at the check out stand at the grocery store. I've adapted it to our families tastes. Great for a quick and easy weeknight supper. This can also be made in your crockpot and cooked on low for 7-8 hours or on high for 3-4 hours.

Provided by LARavenscroft

Categories     Black Beans

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb 96% lean ground beef
2 cups frozen corn
2 (15 ounce) cans black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained
2 cups beef broth
1/4 cup instant minced onion
1/2 teaspoon garlic powder
1 teaspoon cumin
3 teaspoons chili powder

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.

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