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Soup-er Easy Black Bean and Corn Soup

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Soup-er Easy Black Bean and Corn Soup

Soup-er Easy Black Bean and Corn Soup

Jessica Braider
Black Bean and Corn Soup is a super easy, flavorful and incredibly healthy recipe that kids and adults love. Just 4 ingredients and 15 minutes to make it from start to finish!
Cook Time 15 mins
Total Time 15 mins
Servings 6 servings

Ingredients
  

  • 45 oz. reduced-sodium canned black beans drained and rinsed
  • 1 cup salsa
  • 1/2 tsp. cumin or more to taste
  • 1 1/2 cups corn, frozen, fresh, or canned drained and rinsed, if using canned

Optional Toppings

  • sour cream or plain Greek yogurt
  • shredded Cheddar cheese
  • hot pepper sauce (such as Tabasco)
  • chopped fresh cilantro
  • tortilla chips

Instructions
 

  • In a medium stockpot over medium heat, combine 2 cans (3 cups) of the beans, the salsa, cumin, and 1 cup of water and bring it to a boil (cover it for faster boiling).
  • While it is heating, use an immersion blender (also called stick or hand blender) to puree the mixture right in the pot, so it is still a little chunky. (If you don’t have an immersion blender, puree it in a standing blender and then transfer it to the pot.)
  • Add the corn and the third can of beans to the soup, and continue to heat it for 3 – 5 minutes, stirring occasionally.
  • Serve the soup immediately, topping each bowl with about 1 Tbsp. of sour cream and/or 1 Tbsp. of cheese, if desired. (Alternatively, you can refrigerate the soup for up to 3 days, or freeze it for up to 3 months.)

Slow Cooker Directions

  • In the slow cooker, combine 1 cup of water with 2 cans (3 cups) of the beans, the salsa and cumin, and cook for 6 – 12 hours on low or 3 – 4 hours on high. 15 – 30 minutes before serving, puree the soup using an immersion/hand blender or standing blender, then return the soup to the slow cooker if necessary, and stir in the remaining can of beans and the corn. Serve it topped with the sour cream and/or cheese, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Fully prepare and refrigerate or freeze the soup.
Scramble Flavor Booster: Serve it with hot pepper sauce, such as Tabasco, and stir in chopped fresh cilantro and thinly sliced scallions at the table.
Tip: Beans, beans, they’re good for your heart…Canadian researchers found eating the equivalent of ¾ cup of beans each day can help to reduce bad cholesterol levels by up to 5 percent. Additionally, beans are a versatile protein-packed alternative to high fat meats.
Video: Watch Jessica make the soup on Facebook Live
Nutritional Information Per Serving (% based upon daily values): Calories 357, Total Fat: 7g, 11%; Saturated Fat: 3g, 15.5%; Cholesterol: 18mg, 6%; Sodium: 445mg, 18.5%; Total Carbohydrate: 54g, 18%; Dietary Fiber: 12g, 48%; Sugar: 6g; Protein: 19g
Want to make beans from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!
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