Friday, August 6, 2010

Weekly Recipe: Black Bean & Corn Soup

This is another one of our ALL-TIME favorite recipes. It is a thick soup, but not quite Chili consistency, and one batch makes a TON of soup. We usually put half of it in a big bowl and freeze it to heat back up a few weeks later. In fact, Dustin had duty earlier this week, and I brought him some defrosted and reheated black bean & corn soup to eat. He loved it! It tastes very yummy with some shredded cheddar sprinkled on top of it, or with some crunchy taco chips alongside it.

Black Bean & Corn Soup
Recipe from: Pillsbury Fast and Healthy Cookbook, 1998
5 servings, 30 - 40 minutes

12 oz. lean ground beef round
2 cups frozen whole kernel corn
2 (15 oz.) cans black beans, drained and rinsed
1 (14.5 oz.) can diced tomatoes, undrained
1 (14.5 oz.) can ready-to-serve beef broth
1 teaspoon cumin
3 teaspoons chili powder

1. Spray Dutch oven or large saucepan (I use a big pot) with nonstick cooking spray. Add ground beef and cook over medium-high heat until browned. Drain beef on paper towels.

2. Return beef to pot. Add all remaining ingredients and mix well. Bring to a boil.

3. Reduce heat. Cover and simmer 15 minutes to blend flavors.


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