Mexican corn and bean soup

Total Time
20mins
Prep 5 mins
Cook 15 mins

Quick and healthy soup. From the Jan Feb 2004 issue of Cooking Light.

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan over medium-high heat.
  2. Add onion, cumin, garlic, and oregano.
  3. Saute for 1 1/2 minutes.
  4. Stir in corn, pepper, broth, beans, and tomatoes.
  5. Bring to a boil.
  6. Reduce heat and simmer for 10 minutes.
  7. Enjoy!

Reviews

(2)
Most Helpful

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.

Annacia November 23, 2006

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.

Steph Doll March 04, 2004

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