Samantha's Black Bean and Corn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 ¼ cups dry black beans (1 pound)1 10-oz package frozen whole kernel corn1 cup chopped onion (1 large)4 cloves garlic, minced1 tablespoon ground cumin1 teaspoon salt1 teaspoon ground coriander¼ to ½ teaspoon bottled hot pepper sauce4 cups boiling water1 14 1/2 –oz can Mexican style stewed tomatoes, un-drained
1. Rinse beans; place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour. Drain and rinse beans.
2. In a 3 ½ or 4 quart crockery cooker combine the beans, corn, onion, garlic, cumin, salt, coriander, and hot pepper sauce. Pour boiling water over all.
3. Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALVATN.
2. In a 3 ½ or 4 quart crockery cooker combine the beans, corn, onion, garlic, cumin, salt, coriander, and hot pepper sauce. Pour boiling water over all.
3. Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALVATN.
Nutritional Info Amount Per Serving
- Calories: 153.6
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 440.8 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 7.9 g
- Protein: 8.1 g
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