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Corn & Black Bean Soup

Veggie.Lover's picture
Ingredients
  Dried black beans 3 Cup (48 tbs)
  Water 10 Cup (160 tbs)
  Salt 1 Teaspoon
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper 1 Cup (16 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Dried basil 2 Teaspoon
  Dried oregano 2 Teaspoon
  Black pepper 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Garlic 4 Clove (20 gm), minced
  Bay leaf 1
  Canned no salt added whole tomatoes 29 Ounce, undrained and chopped (2 Cans, 14 1/2 Ounce Each)
  Canned white corn 11 Ounce (Vacuum Packed, 1 Can)
  Canned no salt added tomato sauce 8 Ounce (1 Can)
Directions

Sort and wash beans; place in a large Dutch oven or stockpot.
Add 10 cups water and salt, and bring to a boil; cook 1 minute.
Remove from heat; cover and let stand 1 hour.
Add celery and next 10 ingredients to beans.
Bring mixture to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
Add tomatoes, corn, and tomato sauce; stir well.
Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.
Discard bay leaf.

Recipe Summary

Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Interest: 
Healthy
Cook Time: 
13 Minutes

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