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?
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.