Black Bean and Corn Stoup (Rachel Ray)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 396.6
  • Total Fat: 12.3 g
  • Cholesterol: 4.8 mg
  • Sodium: 1,759.8 mg
  • Total Carbs: 59.2 g
  • Dietary Fiber: 13.5 g
  • Protein: 18.4 g

View full nutritional breakdown of Black Bean and Corn Stoup (Rachel Ray) calories by ingredient
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Great on a cold day!! Great on a cold day!!
Number of Servings: 4


    * *Extra Virgin Olive Oil, 2 tbsp (remove)
    * Bay Leaf, 1 (remove)
    * Chopped Garlic, 4 cloves (remove)
    * Yellow Sweet Corn, Canned, 1 cup (remove)
    * Bush's, Black Beans, 2 small cans(remove)
    * *Ground Coriander , 1 tbsp (remove)
    * Chili powder, 1 tbsp (remove)
    * *Ground Cumin , 1.5 tsp (remove)
    * Lea & Perrins, Worcestershire Sauce, 2 tsp (remove)
    * Hot Pepper Sauce, 2 tsp (remove)
    * Pureed Tomatoes, 1 cup (remove)
    * Tomato Sauce, .5 cup (remove)
    * Chicken Broth, 1 can (10.75 oz) (remove)
    * White Rice, long grain, 1 cup (remove)
    * Bacon, 3 medium slices, cooked (raw product (remove)


Heat a soup pot over med-hi heat. Add EVOO, then bacon, cook. Add bay leaf,celery, onions, and garlic and cook for 3-4 mins to soften veggies. Add corn and 1 can beans with juice. Drain other can and mash beans with forl then add to pot.Season veggies spices, worcestershire, and hot sauce. Season with salt and pepper. stir in tomatoes, tomato sauce and chicken stock. Cover pot to bring stoup to a boil. Add rice and cook stoup until rice is tendr but has a little bite to it. (about 15 minutes) Adjust seasonings and serve.

8 servings

Number of Servings: 4

Recipe submitted by SparkPeople user NMROSIER.

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