Black Bean and Corn Soup

Name: Black Bean and Corn Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by LARavenscroft

"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."

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photo by TasteTester

Ready In:: 30mins
Ingredients:: 9
Serves:: 6

ingredients

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

directions

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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Reviews

Fantastic! My husband claims to hate soup, but this one is hearty and exciting enough for him! I used a can of tomatoes with chilis, decreased the chili powder and cumin, and cooked on high for four hours in the slow cooker. This is a great addition to our menu!

subaruthie
We really liked this one. It was very quick and the ingredients were on hand. I added a spoonful of beef base just to enhance the flavor a little and also just a touch more chili powder and a couple dashes of salt. I made it on the stove top, but I think it would make an excellent slow cooker recipe. Really great recipe for a cold winter's day.

SoDakCook
A soup lovers soup - the kind that has you going back for seconds. Not only good but easy to make as well. The combination of ingredients and seasonings were just right for us. Served this with freshly baked bread. Going to give this a go in the slow cooker next time around - will make for some extra outdoor time - love coming in and finding supper ready to go! Thank you for sharing. Made for Auz/NZ Swap.

Gerry
This recipe was included in Book#228608. June 25, 2008 -- What a tasty and easy soup to make. I browned the ground beef and mixed it along with all the other ingredients in a slow cooker. I had a piece of leftover cooked bacon so I tossed it in also. It cooked for 7 hours in the slow cooker and all the flavors combined to make a great soup; the seasonings were in perfect proportion and it was a great time-saver to put together so quickly. We had it with rolls and it made a great dinner -- perfect for busy nights or for when having a get-together. It will hold nicely in the slow cooker until ready to be served. I'm a big fan of soups and this is one of the best -- healthy and delicious. Thanks for posting this LARavenscroft!

TasteTester
Very good and easy to make. I used a can of corn as I don't care for frozen corn. I followed the rest of the recipe as written. I really enjoyed this. Made as a pressie for Aus/NZ swap.

bmcnichol

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Tweaks

I made this in my Instant Pot Directions: 1. Place 1 cup dried black beans and 2 cups water in a 6 qt instant pot. Pressure cook on high for 20 minutes + 20 minutes natural release (NR). Note: It will take 10-15 minutes to pressurize before the timer starts 2. Drain beans. Rinse in cold water, drain, rinse again, drain and set aside. quickly in ice water, drain, rinse again, drain. Set aside 3. Wash inner pot, dry and place back in base. 4. Press saute 3 times, and preheat until the reading says Hot. 5. Add ground beef, stir and cook fully. 6. Drain beef and set aside, place pot back in base (saute is still on). 7. Add about 1/2 cup of the stock to deglaze pot, scraping with wooden spoon to loosen and release food at the bottom of pot. This will prevent the ‘Burn’ error code. Press cancel to turn off saute. 8. Add all ingredients to pot, no need to stir (I still do), close lid and turn vent to seal position. 9. Press Soup setting for 10 minutes (I toggle off keep warm setting.) it will take about 15-20 minutes to reach pressure. Display will show ‘On’ until pressure is reached then timer will start. 10. When timer beeps and display reads End, let pot naturally release (NR) some of the pressure for 10 minutes (or more). 11. Carefully turn valve to vent, releasing pressure and steam. Wait until pot depressurizes completely and the float valve drops. Open lid, stir in 1/4 tsp salt adjusting seasonings to taste and serve.
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