Rick Glos Life in Portland, Oregon.

Recipe - Black Bean and Corn Soup

4. March 2013 08:55 by Rick Glos in

Turned out really good with a loaf of hearty bread.  Got the original recipe from here and tweaked it.  As the original post states, nice and creamy without having to add cream.

  • 1 bag of frozen corn
  • 1 cup of dried black beans (or 3 cans of black beans)
  • 1.5 cups of chicken broth
  • 1 (14.5 oz.) can of diced tomatoes with green chilies
  • 1/2 teaspoon of salt
  • (optional) grated cheese on top to serve

Simmer beans in pot of water for 2-3 hours. 

Heat large pot, add some oil, cook frozen corn for 4-ish minutes.

Drain, put 2/3 of beans in blender with chicken broth and blend.

Pour blended mixture, diced tomatoes, remaining 1/3 black beans, and salt into pot and simmer about 15 minutes or reduce to your consistency you like.