Ingredients and Weight:
- 1 tablespoon olive oil
- 1 medium onion, chopped (1 cup)
- 2 celery stalks, chopped (1 cup)
- 2 carrots, peeled and chopped (1 cup)
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
- 1/2 cup shredded cooked corned beef
- 1/2 cup shredded Swiss cheese
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Heat olive oil in a large pot over medium heat.
- Add onion, celery, and carrots and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in chicken broth, tomatoes, corn, black beans, and cilantro.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in corned beef and cheese and cook until cheese is melted, about 5 minutes more.
- Season with salt and pepper to taste.
Nutritional Information:
Per serving (1 cup):
* Calories: 250
* Fat: 9g
* Saturated Fat: 3g
* Cholesterol: 25mg
* Sodium: 700mg
* Carbohydrates: 35g
* Dietary Fiber: 5g
* Protein: 15g
Dish Characteristics:
- Savory and satisfying
- Creamy and flavorful
- Perfect for a cold day
- Can be made ahead of time
User Comments:
- "This soup is so delicious and comforting. It's perfect for a cold winter day."
- "I love the combination of flavors in this soup. The corn, black beans, and corned beef are all so tasty."
- "This is one of my favorite soups to make. It's easy to prepare and always a hit with my family."
Special Precautions and Tips:
- For a richer flavor, use homemade chicken broth.
- If you don't have corned beef, you can substitute ham or bacon.
- For a vegetarian version, omit the corned beef and add an extra can of beans.
