Quick Black Bean and Corn Soup

Name: Quick Black Bean and Corn Soup
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms organic black beans, rinsed, drained, and divided; 411 grams no-salt-added diced tomatoes, undrained; 1 Tbsp chile paste (such as sambal oelek); 237 milliliters frozen corn kernels; 59 milliliters 2% reduced-fat Greek-style plain yogurt (such as Fage); 355 milliliters fat-free, lower-sodium chicken broth; 0 teaspoons salt

Need a gluten free main course? Quick Black Bean and Corn Soup could be an excellent recipe to try. This recipe serves 4. One portion of this dish contains approximately 24g of protein, 2g of fat, and a total of 375 calories. From preparation to the plate, this recipe takes around 27 minutes. A mixture of yogurt, corn kernels, chile paste, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the low fat plain yogurt you could follow this main course with the Yogurt Molasses Cookies as a dessert. It is perfect for Autumn.

Instructions

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Dutch Oven

Frying Pan

Add corn to pan, and saut 4 minutes or until lightly browned, stirring occasionally.

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Corn

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Frying Pan

Combine 2 cans of beans and broth in a blender; process until smooth.

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Beans

Broth

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Blender

Add bean mixture, remaining can of beans, tomatoes, chile paste, and salt to corn, stirring to combine; bring to a boil. Cover, reduce heat to medium, and simmer 15 minutes, stirring occasionally.

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Chili Paste