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    You are in: Home / Recipes / Black Bean and Corn Soup Recipe
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    Black Bean and Corn Soup

    Black Bean and Corn Soup. Photo by Kay Demonbren

    1/1 Photo of Black Bean and Corn Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Loves2Teach's Note:

    From Pillsbury's Fast and Healthy cookbook. This is an easy but yummy soup recipe that kids love. Give it a try!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spray dutch oven with nonstick cooking spray.
    2. 2
      Add ground beef; cook over med high heat until browned.
    3. 3
      Drain on paper towels and return to dutch oven.
    4. 4
      Add all remaining ingredients, mix well.
    5. 5
      Bring to a boil.
    6. 6
      Reduce heat, cover and simmer 15 minutes to blend flavors.

    Ratings & Reviews:

    • on July 10, 2014

      This recipe was HORRIBLE. Unless you majorly doctor it up you will be majorly disappointed.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2010

      55

      I thought this recipe was fabulous. I've made it twice now, each slightly different based on ingredients on hand. The first time I used 1 lb of lean ground beef, 1 can of niblets, 1 can of rotel tomatoes & green chilis (undrained) for spiciness, 1 can of diced tomatoes (undrained), 3 cans of black beans, 2 tbps of minced garlic, 3 tsp of cumin and 4 tsp of chili powder. I only added 8oz of beef broth because of the extra juice added by the can of Rotel tomatoes & green chilis. I also added kosher salt to taste. I also wanted to mention that I didn't drain the beef. Since I was using lean beef to start, I like to leave a little flavor in the small amount of beef fat simmered off. If I was using 80/20 I would have drained the beef for sure. I'm a seasoning buff, so I inevitably add garlic to almost any recipe, and up the seasoning amounts. It was AWESOME! I added a dash of sour cream to my finished soup to add a touch of coolness to the spice, made cornbread muffins on the side, and went to town. :P Thanks for such a wonderful, fast recipe that can be so easily manipulated to taste!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2009

      55

      I used MSF veggie crumbles instead of ground beef, it was great! DH sprinkled some shredded cheddar on top too and loved it. Thanks for this quick, healthy dinner!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Black Bean and Corn Soup

    Serving Size: 1 (452 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 388.9
     
    Calories from Fat 76
    19%
    Total Fat 8.4 g
    13%
    Saturated Fat 3.0 g
    15%
    Cholesterol 44.2 mg
    14%
    Sodium 706.6 mg
    29%
    Total Carbohydrate 50.2 g
    16%
    Dietary Fiber 13.9 g
    55%
    Sugars 3.2 g
    13%
    Protein 31.2 g
    62%

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