Samantha's Black Bean and Corn Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Samantha's Black Bean and Corn Soup calories by ingredient
Submitted by:


Number of Servings: 6

Ingredients

    2 ¼ cups dry black beans (1 pound)
    1 10-oz package frozen whole kernel corn
    1 cup chopped onion (1 large)
    4 cloves garlic, minced
    1 tablespoon ground cumin
    1 teaspoon salt
    1 teaspoon ground coriander
    ¼ to ½ teaspoon bottled hot pepper sauce
    4 cups boiling water
    1 14 1/2 –oz can Mexican style stewed tomatoes, un-drained

Tips

I add chicken or beef tips sometimes to make it a little heavier meal.


Directions

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.

Rate This Recipe