Mexican corn and bean soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Quick and healthy soup. From the Jan Feb 2004 issue of Cooking Light. Ingredients:
2 teaspoons olive oil |
1/2 cup frozen chopped onion |
1 teaspoon ground cumin |
1 teaspoon instant minced garlic |
1/2 teaspoon dried oregano |
1 cup whole kernel corn |
1/4 teaspoon black pepper |
1 (14 ounce) can reduced-sodium fat-free chicken broth or 1 (14 ounce) can low sodium vegetable broth |
1 (14 ounce) can black beans, drained |
1 can diced tomatoes and green chilies, undrained |
Directions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion, cumin, garlic, and oregano.
3. Saute for 1 1/2 minutes.
4. Stir in corn, pepper, broth, beans, and tomatoes.
5. Bring to a boil.
6. Reduce heat and simmer for 10 minutes.
7. Enjoy!
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