• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Black Bean And Corn Soup

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2 1/4 c Dry black beans; (1 pound)
  • 10 oz Frozen whole kernel corn
  • 1 c Chopped onion
  • 4 Cloves garlic; minced
  • 1 tb Ground cumin
  • 1 ts Salt
  • 1 ts Ground coriander
  • 1/4 ts Bottled hot pepper sauce; up
  • -to 1/2
  • 4 c Boiling water
  • 14 1/2 oz Canned Mexican-style stewed
  • -tomatoes


1 1/2 c Yellow and/or green sweet
-peppers; finely chopped
1 Finely chopped small
-jalapeno pepper
1/3 c Chopped and seeded tomato
1 tb Snipped cilantro

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. (Or, place beans in water in
a large saucepan. Cover; let soak in a cool place overnight.) Drain and
rinse beans.

In a 3 1/2-, 4-, or 5-quart crockery cooker combine the beans, corn, onion,
garlic, cumin, salt, coriander, and hot pepper sauce. Pour boiling water
over all.

Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting
for 4 to 5 hours. To serve, mash beans slightly to thicken. Stir in
tomatoes. Serve with Pepper Salsa.

Pepper Salsa: In a bowl combine 11/2 cups finely chopped yellow and/or
green sweet peppers; 1 finely chopped small jalapeno pepper; 1/2 cup
chopped, seeded tomato; and 1 tablespoon snipped cilantro. Cover and chill
up to 24 hours.

Nutrition Facts per serving: 321 calories, 2 g total fat, 604 g sodium, 62
g carbohydrate, 4 g Fiber, 18 g protein.

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