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Tomato, Corn, and Black Bean Soup


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Member since 2008

Serves 6-8 | Prep Time 10 minutes | Cook Time 25 minutes

Ingredients

2 tablespoons olive oil
1 clove garlic, crushed
½ large, sweet onion, chopped
2 cups frozen corn (fire-roasted, if available)
1 (28 oz) can whole tomatoes, chopped
1 (15-19 oz) can black beans, drained and rinsed
4 cups vegetable stock
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon Italian seasoning


Heat the olive oil in a large saucepan over medium-high heat. Lower the heat to medium and add the garlic, onions and corn. Sauté until the onions are softened, about 5 minutes. Add the tomatoes, beans vegetable stock, chili powder and Italian seasoning. Stir well and bring mixture to a boil. Lower the heat and simmer soup for 20 to 25 minutes. Serve the soup hot; garnish with crushed tortilla chips and shredded cheese, if desired.


Pairs Well With


Notes

Red Gold Tomatoes sent me some of their product to try. Funny thing is, I already had it in my cupboard. Making homemade soup is a cinch when you use a good quality canned tomato product.

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