Friday recipe: black bean & corn soup

October 8, 2010 —

I love a good soup recipe, and the quicker and easier it is to make the better! I think grilled cheese sandwiches would be the perfect addition to this zesty soup from Cooking Light.

What’s your favorite kind of soup?

Black bean & corn soup

Cooking spray
3 cups frozen corn kernels
3 (15-ounce) cans organic black beans, rinsed, drained and divided
1/2 cups fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon chile paste (such as sambal oelek)
3/8 teaspoon salt
1/4 cup 2% reduced-fat Greek-style plain yogurt

Directions1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add corn to pan, and sauté 4 minutes or until lightly browned, stirring occasionally.

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

Andrea Cooley gets paid to post on Facebook and Twitter (among other things) to promote Des Moines University to prospective students. She is a Midwest girl at heart, but loves to travel around the country visiting friends and family. If Des Moines had mountains or an ocean she’d never leave. Before joining the DMU marketing team, she was an editor for Country Home magazine. She’s still a little obsessed with magazines, so if you want to talk about decorating, remodeling or gardening projects she’s your go-to girl.