Mexican corn and bean soup

“Quick and healthy soup. From the Jan Feb 2004 issue of Cooking Light.”
READY IN:
20mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

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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