Black Bean and Corn Soup
"From Pillsbury's Fast and Healthy cookbook. This is an easy but yummy soup recipe that kids love. Give it a try!"
photo by Kay D.
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
5
ingredients
- 3⁄4 lb lean ground beef
- 2 cups frozen whole kernel corn
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (14 1/2 ounce) can ready-to-serve beef broth
- 1 teaspoon cumin
- 3 teaspoons chili powder
directions
- Spray dutch oven with nonstick cooking spray.
- Add ground beef; cook over med high heat until browned.
- Drain on paper towels and return to dutch oven.
- Add all remaining ingredients, mix well.
- Bring to a boil.
- Reduce heat, cover and simmer 15 minutes to blend flavors.
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Reviews
-
This recipe was HORRIBLE. Unless you majorly doctor it up you will be majorly disappointed. -
I thought this recipe was fabulous. I've made it twice now, each slightly different based on ingredients on hand. The first time I used 1 lb of lean ground beef, 1 can of niblets, 1 can of rotel tomatoes & green chilis (undrained) for spiciness, 1 can of diced tomatoes (undrained), 3 cans of black beans, 2 tbps of minced garlic, 3 tsp of cumin and 4 tsp of chili powder. I only added 8oz of beef broth because of the extra juice added by the can of Rotel tomatoes & green chilis. I also added kosher salt to taste. I also wanted to mention that I didn't drain the beef. Since I was using lean beef to start, I like to leave a little flavor in the small amount of beef fat simmered off. If I was using 80/20 I would have drained the beef for sure. I'm a seasoning buff, so I inevitably add garlic to almost any recipe, and up the seasoning amounts. It was AWESOME! I added a dash of sour cream to my finished soup to add a touch of coolness to the spice, made cornbread muffins on the side, and went to town. :P Thanks for such a wonderful, fast recipe that can be so easily manipulated to taste! -
I used MSF veggie crumbles instead of ground beef, it was great! DH sprinkled some shredded cheddar on top too and loved it. Thanks for this quick, healthy dinner! -
I replaced the ground beef with cubed chicken, but otherwise made as directed. I was a little worried about the amount of chili powder, but the soup turned out perfect with the listed 3 teaspoons. Thanks for a new keeper. -
I liked this recipe and the family agreed it was good but it needed something. So when I made it again I browned the meat just enough so no pink was showing and added a medium onion and 2 cloves of garlic (chopped fine). I cooked the meat about five minutes longer. I also used a 32 ounce package of broth and Chipotle Chile Pepper instead of Chili Powder. Thanks for posting the recipe. We really enjoy a heartly soup like this.
see 9 more reviews
Tweaks
-
I used MSF veggie crumbles instead of ground beef, it was great! DH sprinkled some shredded cheddar on top too and loved it. Thanks for this quick, healthy dinner!
-
I replaced the ground beef with cubed chicken, but otherwise made as directed. I was a little worried about the amount of chili powder, but the soup turned out perfect with the listed 3 teaspoons. Thanks for a new keeper.
-
I liked this recipe and the family agreed it was good but it needed something. So when I made it again I browned the meat just enough so no pink was showing and added a medium onion and 2 cloves of garlic (chopped fine). I cooked the meat about five minutes longer. I also used a 32 ounce package of broth and Chipotle Chile Pepper instead of Chili Powder. Thanks for posting the recipe. We really enjoy a heartly soup like this.
RECIPE SUBMITTED BY
Loves2Teach
clarksville, tn
I am a teacher, and have been married to my high school sweetheart for almost 9 years. I have a niece who is 7, and a nephew who is 1. Also, I have 2 sweet kitties. Sinatra is a bit on the plump side, and Audrey is a petite dainty thing. They both are almost mirror images of each other.
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