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SOUP-ER EASY BLACK BEAN AND CORN SOUP

SOS.Six.OClock.Scramble's picture
Subscriber Michele Houghton shared her favorite quick and easy "pantry meal" with me. Serve it with homemade pita chips and orange slices.
Ingredients
  Canned black beans 45 Ounce, reduced (Reduced Salt, If Possible, With Their Liquid)
  Olive oil 2 Tablespoon
  Chunky salsa/Any variety 1 Cup (16 tbs), o taste
  Water 1 Cup (16 tbs)
  Ground cumin 1⁄2 Teaspoon (Or More To Taste)
  Canned corn kernels 14 Ounce (With Their Liquid)
  Non fat greek yogurt/Sour cream 1 Cup (16 tbs)
Directions

(If you are serving the pita chips, start them first.) In a medium stockpot over medium heat, combine the beans, salsa, water and cumin and bring it to a boil. While it is heating, use an immersion blender to puree about half the mixture, so it is still chunky. Add the corn and its liquid, and continue to heat it for about 5 minutes, stirring occasionally. (For a smoother soup, add the corn before pureeing the soup.) (Slice the oranges now, if you are serving them.)
Serve the soup with a dollop of Greek yogurt or sour cream, if desired. Alternatively, you can refrigerate the soup for up to 3 days, or freeze it for up to 3 months.

Scramble Flavor Booster: Serve it with hot pepper sauce, and stir in chopped fresh cilantro and thinly sliced scallions at the table.

Tip: The canned beans and salsa make this dish higher in sodium than most Scramble meals. Occasionally eating meals that are high in sodium isn't a problem for most people, but if you are concerned, you can either use low-sodium canned products instead, or, to counteract the sodium, drink lots of water with lemon and/or eat bananas, as potassium balances out sodium in our systems.

SERVE WITH HOMEMADE PITA CHIPS & ORANGE SLICES
To make homemade pita chips, preheat the oven to 350 degrees. Cut 2 - 3 pita pockets in half, separating the tops from the bottoms, and cut each top and bottom into about 6 triangular wedges (like a pizza). In a medium bowl, toss the pita with 2 Tbsp. olive oil and ½ tsp. kosher salt (optional). Lay the pita wedges on a large baking sheet and bake them for 10 - 12 minutes until they start to brown.
Cut 3 - 6 oranges into wedges for serving.

Nutritional Information per serving (% based upon daily values)
Calories: 280; Total Fat: 3g, 4%; Saturated Fat: 0g, 0%; Cholesterol: 5mg, 2%; Sodium: 1,170mg, 49%; Total Carbohydrate: 50g, 17%; Dietary Fiber: 12g, 48%; Sugar: 8g; Protein: 13g

Nutritional Information per serving with sidedish (% based upon daily values) (1/6 of pita chips & 1 orange)
Calories: 381; Total Fat: 5g, 8%; Saturated Fat: 0g, 0%; Cholesterol: 5mg, 2%; Sodium: 1,275mg, 53%; Total Carbohydrate: 69g, 24%; Dietary Fiber: 14g, 54%; Sugar: 14g; Protein: 16g

This recipe was excepted from the book SOS! The Six O'Clock Scramble to the Rescue: Earth-Friendly, Kid-Pleasing Dinners for Busy Families. To see where you can purchase the book, visit www.thescramble.com or www.amazon.com.

Recipe Summary

Cuisine: 
American
Dish: 
Soup
Ingredient: 
Corn
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
6

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