Mexi Black Bean and Corn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cans whole kernal corn, drained4 cups Chopped tomatoes1 cup chopped Bell Pepper1 cup water1 tsp paprika1 can black beans, drained1/2 large or 1 small onion chopped2 - 3 jalapeno peppers, chopped, seeded2 cloves garlic1 T olive oil
Makes approximately 10 1 cup servings
Bring water, bell pepper and tomatoes to a boil, add corn and paprika and simmer for 10 minutes. Remove 1/2 of mixture and blend until smooth. Return to soup pot. Saute onion and garlic in olive oil until onion is clear. Place in blender with black beans and 1/2 cup of tomato based mixture. Blend until smooth. Return to the soup pot and simmer until thoroughly heate, approximately 10 minutes.
Garnish with grated mexi cheese and serve with tortilla chips or mexi cornbread. (not included in nutrient information)
Number of Servings: 10
Recipe submitted by SparkPeople user GANDYWHITE.
Bring water, bell pepper and tomatoes to a boil, add corn and paprika and simmer for 10 minutes. Remove 1/2 of mixture and blend until smooth. Return to soup pot. Saute onion and garlic in olive oil until onion is clear. Place in blender with black beans and 1/2 cup of tomato based mixture. Blend until smooth. Return to the soup pot and simmer until thoroughly heate, approximately 10 minutes.
Garnish with grated mexi cheese and serve with tortilla chips or mexi cornbread. (not included in nutrient information)
Number of Servings: 10
Recipe submitted by SparkPeople user GANDYWHITE.
Nutritional Info Amount Per Serving
- Calories: 128.4
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 658.9 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 4.4 g
- Protein: 4.3 g
Member Reviews