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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A variation of Cajun corn soup -- with black beans instead of meat! Alter the spices accordingly, as this can turn out VERY hot or just a little spicy, depending on what you like. Ingredients:
1 1/2 cups chicken broth |
1 cup water |
1 green bell pepper, chopped |
3/4 (14.5 ounce) can diced tomatoes, drained |
3/4 (15 ounce) can whole kernel corn, drained |
1/2 teaspoon garlic salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon paprika |
1 tablespoon vegetable oil |
1 leek, chopped |
1 clove garlic, chopped |
1/2 (15 ounce) can black beans |
Directions:
1. Mix the broth and water in a pot, and bring to a boil. Stir in the green bell pepper, tomatoes, and corn. Season with garlic salt, cayenne pepper, and paprika. Reduce heat to low, and simmer 10 minutes. Transfer 1/2 the mixture to a blender, blend until smooth, and return to pot.
2. Heat the oil in a skillet over medium heat. Stir in the leek and garlic, and cook 5 minutes, until tender. Transfer to blender. Place black beans and about 1/2 cup of the soup into blender. Blend until smooth. Mix into the soup, and continue cooking 10 minutes, until heated through.
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