Tuesday, August 24, 2010

Easy Black Bean & Corn Soup

This is a simple and healthy soup that could be whipped up from things in your pantry. I had everything on hand, and it flowed into our menu plan very easily without taking any money from the grocery budget that week.

The verdict?
If you were going to take a side of corn and a side of black beans, mix them up on your plate and eat it, that's what it would taste like...black beans and corn...that's it. It was very easy to put together: open some cans and heat them up.

I wasn't too impressed, my husband thought it was pretty good. The leftovers sat in our frig for a few days untouched, so I don't think I would make it again without jazzing it up with some salsa or more spice. My son picked out the beans to eat, so he was pretty happy.

Black Bean and Corn Soup

2 cups frozen whole kernel corn
2 (15 oz) cans black beans, drained, rinsed
1 (14.5 oz) can diced tomatoes, undrained
1 (14.5 oz) can beef broth (or vegetable broth if you want vegetarian)
1 teaspoon cumin
3 teaspoons chili powder
1/8 teaspoon garlic powder.

Add all the ingredients to a Dutch oven or large saucepan; mix well. Bring to a boil. Reduce heat; cover and simmer 15 minutes to blend flavors.

Creatively Domestic

Simple Cooking | Easy Cooking

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