Prep 5 mins
Cook 15 mins
Quick and healthy soup. From the Jan Feb 2004 issue of Cooking Light.
Make and share this Mexican corn and bean soup recipe from Food.com.
- 2 teaspoons olive oil
- 1⁄2 cup frozen chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon instant minced garlic
- 1⁄2 teaspoon dried oregano
- 1 cup whole kernel corn
- 1⁄4 teaspoon black pepper
- 1 (14 ounce) can reduced-sodium fat-free chicken broth or 1 (14 ounce) can low sodium vegetable broth
- 1 (14 ounce) can black beans, drained
- 1 can diced tomatoes and green chilies, undrained
- Heat oil in a large saucepan over medium-high heat.
- Add onion, cumin, garlic, and oregano.
- Saute for 1 1/2 minutes.
- Stir in corn, pepper, broth, beans, and tomatoes.
- Bring to a boil.
- Reduce heat and simmer for 10 minutes.
This is excellent. Quick, easy and, in my opinion, hearty. It's a cold (-8) day and this really hit the spot for lunch. I used a 19oz can of black beans and did not drain it. I never do as there is way too much flavor and nutrition in the liquid to it wash away. I skipped the oil and the cooking of the spices and just added them into the soup with all of the ingredients at the same time. That includes 1/2 of a fresh onion I had in the fridge in place of the frozen onion ask for and 1/2 tsp of minced fresh garlic from a jar. Lovely flavor that I enjoyed a lot. I think I'll be making this a lot over the winter. Thanks for this one Tali.
This soup wasn't very filling. It seemed like the tomatoes where overpowering all the other ingredients. I think using tomato sauce or crushed tomatoes instead might be better. Adding some sort of meat, maybe hamburger would make it more substantial. It was an easy and fast recipe.