black bean and corn soup


  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 sweet green pepper, diced
  • 1 large stalk celery, diced
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1/2 tsp. dried thyme
  • pinch cayenne pepper
  • 4 cups chicken stock or vegetable stock
  • 1 can (19 oz.) tomatoes, chopped
  • 1 can (19 oz) black beans, drained and rinsed
  • 1 cup corn niblets (fresh, frozen or canned)
  • 1 cup diced smoked sausage, such as kielbasa or smoked ham (optional)
  • 1/4 cup chopped fresh coriander or parsley


1. In a large saucepan, heat oil over medium-high heat. Add onion, garlic, pepper, celery, oregano, cumin, thyme and cayenne pepper; cook, stirring, for 5 minutes or until softened.

2. Add stock and tomatoes with juice; bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes.

3. Stir in beans, corn and sausage, if using. Cook 5 minutes more or until vegetables are tender. Stir in coriander; ladle into warm bowls.

Serves 6.

Source: Pasta lover

recipes/black_bean_and_corn_soup.txt · Last modified: 2008/03/31 15:09 by pasta lover
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