Mexi Black Bean and Corn Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Mexi Black Bean and Corn Soup calories by ingredient
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Introduction

A spicy semi-creamy soup that will be a hit in the summer or winter. A spicy semi-creamy soup that will be a hit in the summer or winter.
Number of Servings: 10

Ingredients

    2 cans whole kernal corn, drained
    4 cups Chopped tomatoes
    1 cup chopped Bell Pepper
    1 cup water
    1 tsp paprika
    1 can black beans, drained
    1/2 large or 1 small onion chopped
    2 - 3 jalapeno peppers, chopped, seeded
    2 cloves garlic
    1 T olive oil


Directions

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.

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