Ingredients and Weight:
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 medium yellow onion, chopped (about 1 cup)
- 2 (14.5 ounce) cans low-sodium chicken broth
- 1 (28 ounce) can diced tomatoes (undrained)
- 1 cup frozen corn
- 1 cup frozen chopped bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the black beans, chicken broth, diced tomatoes, corn, bell pepper, cumin, and chili powder. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the vegetables are tender.
- Season with salt and black pepper to taste.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 5 g
- Saturated fat: 1 g
- Cholesterol: 0 mg
- Sodium: 440 mg
- Carbohydrates: 45 g
- Protein: 15 g
Dish Characteristics:
- Rich and flavorful with a slightly spicy kick
- Hearty and filling
- Easy to make and perfect for a quick meal
- Suitable for American taste buds
User Comments:
- "This soup is so easy to make and tastes delicious! It's a great way to use up leftover black beans." - Sarah W.
- "I love the combination of flavors in this soup. It's perfect for a cold day." - John M.
- "This soup is so hearty and filling. I love to serve it with a side of cornbread." - Mary S.
Special Precautions and Tips:
- Be sure to rinse and drain the black beans before using.
- If you don't have frozen corn or bell pepper, you can use fresh instead. Just chop them into small pieces.
- You can also add other vegetables to this soup, such as carrots, celery, or zucchini.
- To make this soup vegetarian, use vegetable broth instead of chicken broth.
