SUMMER CORN AND WHITE BEAN SOUP
Really good! Got the idea for this from Cooking Light magazine, but I tweaked it to my own taste...Very easy to make, and a very good blend of flavors!
Provided by Stacky5
Categories Clear Soup
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a Dutch oven over medium heat.
- Add onions and ham, and cook 3 minutes, stirring frequently.
- Stir in corn and remaining ingredients.
- Bring to a boil; reduce heat, and simmer for 10 minutes until thoroughly heated.
- Sprinkle Monterey Jack cheese on top just before serving.
Nutrition Facts : Calories 534.4, Fat 12, SaturatedFat 2.8, Cholesterol 23.8, Sodium 1483.6, Carbohydrate 78.6, Fiber 25.2, Sugar 8.8, Protein 32.7
CORN AND BEAN CHOWDER
This is a nice cold weather recipe. Originally found in the "More With Less" cookbook, I modified it a bit to make it a little healthier. You can add cooked potatoes if you would like a thicker soup, but we didn't feel it needed it. The original recipe called for fresh or frozen corn. I used frozen. I wouldn't attempt to use canned corn here, but my husband hates canned corn and won't eat anything that it is in. So take that on advisement!
Provided by ladypit
Categories Chowders
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot heat the oil.
- Saute the onions and garlic.
- Add 3 cups of corn, the stock, and the nutmeg.
- Bring it to a boil and simmer until the corn is tender.
- Meanwhile puree the additional 1 cup of corn in a blender or food processor.
- When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt.
- Bring it almost to a boil.
- Lower the heat and let it simmer for about 5 minutes.
Nutrition Facts : Calories 267.8, Fat 7, SaturatedFat 2.4, Cholesterol 10.3, Sodium 443.2, Carbohydrate 46.6, Fiber 6.6, Sugar 11.1, Protein 10.3
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!
Provided by Loves2Teach
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 388.9, Fat 8.5, SaturatedFat 3.1, Cholesterol 44.2, Sodium 706.7, Carbohydrate 50.3, Fiber 14, Sugar 3.3, Protein 31.3
CORN AND BEAN SOUP
"For lunch or dinner on a chilly day, this fresh-tasting colorful vegetable soup really hits the spot," comments Betty Andrzejewski of Chino, California.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the broth, carrots, celery, potato and onion. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Stir in the remaining ingredients; simmer 5-7 minutes longer or until corn is tender.
Nutrition Facts : Calories 185 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 330mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
BUTTERNUT SQUASH AND BEAN SOUP
Steps:
- Soak the beans overnight, or for at least 6 hours, in enough cold water to cover. Drain and transfer to a large pot or Dutch oven. Add the water and bay leaves. Bring to a boil, reduce the heat, and simmer, covered, until almost tender, 45 to 50 minutes. Add 1 tablespoon of the salt and cook 10 more minutes.
- Make the croutons: Preheat the oven to 350 degrees F. Spread the bread cubes on a baking sheet and bake until golden brown, 5 to 10 minutes. Transfer the cubes to a large bowl and toss with the garlic, salt, pepper, oil, and sage. Let stand 30 minutes.
- Meanwhile, heat the oil in a second large pot or Dutch oven over medium heat. Add the onion, carrot, celery, parsnip, garlic, and sage, and cook until the vegetables have softened but are not colored, about 10 minutes. Add the squash and cook for 10 more minutes. Season with the remaining tablespoon of salt, and the black and Aleppo peppers. Remove from the heat and set aside.
- Spoon 1 cup of the cooked beans along with 1/4 cup of their cooking liquid into a blender and puree until smooth. Using a rubber spatula, scrape the puree into the pan with the vegetables. Add the whole beans with their cooking liquid, the bay leaves, and honey, and simmer until the vegetables are completely tender, about 10 more minutes. Taste and adjust the seasoning if desired.
- Serve the soup in warm bowls, topped with the croutons.
CORN, CILANTRO AND BLACK BEAN SOUP
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a saucepan. When hot, add the onion, cover and cook over low heat for 5 minutes or until tender. Add the garlic and cumin and saute for 10 seconds to release their aroma. Add the broth and water and bring to a simmer.
- While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems. If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor. When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well. Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves. Add the cilantro leaves and immediately remove the soup from the heat. Discard the cilantro stems. Add the lime juice and season to taste with salt and cayenne pepper. Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento. Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn. Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through.
SWEET CORN & BEAN SOUP WITH COLLARD GREENS
KARALAHANA ÇORBASI ||| SWEET CORN & BEAN SOUP WITH COLLARD GREENS excerpted from ISTANBUL & BEYOND by Robyn Eckhardt. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. ||| The main ingredients of this thick, hearty soup from the province's capital, Rize, on the eastern Black Sea coast, are staple foods of the region. The sweetness of dried corn plays off collard greens' slight bitterness. You can buy dried sweet corn online. (Do not substitute hominy.) Dried beans must be soaked overnight. If you want an even richer soup you can use beef stock instead of some or all of the water. Like most soups, this one improves with time, so make it ahead if possible. Serve with Griddled Corn Breads.
Provided by Food.com
Categories Turkish
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium-low heat. Add the onion and salt and cook until the onion is almost translucent, about 8 minutes.
- Add the tomato paste and red pepper flakes and sauté until the onions are coated with the paste and begin to wilt, about 5 minutes.
- Add the water, corn, and drained soaked beans and bring to a boil. Then reduce the heat and cook, partially covered, at a low simmer until the beans and corn are almost tender, 45 minutes to 1½ hours depending on the age and type of your beans. If necessary add more water ½ cup at a time while the soup cooks.
- Add the collard greens, bring the soup back to a boil, and then simmer, partially covered, until the greens are tender but not mushy, about 30 minutes. Serve hot, passing red pepper flakes at the table.
- Recipe courtesy of ISTANBUL & BEYOND by Robyn Eckhardt.
- Get the book here: https://www.amazon.com/Istanbul-Beyond-Exploring-Diverse-Cuisines/dp/0544444310/.
Nutrition Facts : Calories 452.4, Fat 17.2, SaturatedFat 10.1, Cholesterol 40.7, Sodium 617.1, Carbohydrate 60.2, Fiber 15.5, Sugar 6, Protein 18.8
PINTO BEAN AND CORN SOUP
A nice fall or winter soup. Canned beans can be used if desired. Good for lunch with a hearty bread. Freeze leftovers in soup bowl sizes for later use.
Provided by Tebo3759
Categories Lunch/Snacks
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine drained beans, stock,& thyme in a dutch oven.
- Bring to a boil and then simmer till beans are tender, about 1 hour.
- Remove 1 cup cooked beans and mash with a fork.
- Return mashed beans to dutch oven and add tomatoes, celery& corn.
- Bring to a boil, reduce heat, cover and simmer about 30 minutes.
- Add salt and pepper.
- serve.
MEXICAN CORN AND BEAN SOUP
Make and share this Mexican Corn and Bean Soup recipe from Food.com.
Provided by Katieai
Categories Clear Soup
Time 50m
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine beans, corn, diced tomatoes, tomato sauce, and water in a large sauce pan. Add chili powder and garlic powder. Simmer on medium heat for about 45 minutes, or until beans are soft.
- Can be served with sour cream, tortilla chips (or Fritos), and grated cheese.
Nutrition Facts : Calories 480.3, Fat 3.1, SaturatedFat 0.5, Sodium 1324.2, Carbohydrate 94.4, Fiber 26.4, Sugar 14.1, Protein 27
MEXICAN BLACK BEAN AND CORN SOUP
Make and share this Mexican Black Bean and Corn Soup recipe from Food.com.
Provided by lrkozdron
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.
- Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
- Taste test. Add Herbamare or salt to taste and lime juice.
- Serve in bowls and garnish with fresh chopped cilantro.
Nutrition Facts : Calories 524.5, Fat 23.7, SaturatedFat 1.8, Sodium 985.3, Carbohydrate 78.9, Fiber 16.1, Sugar 11.8, Protein 22.9
CORN AND KIDNEY BEAN SOUP
Make and share this Corn and Kidney Bean Soup recipe from Food.com.
Provided by NELady
Categories Corn
Time 2h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 6-quart Dutch oven, heat the oil over moderate heat for 1 minute. Add the bell pepper, onion, and garlic and saute for 5 minutes, or until the onion is translucent. Add the beans, tomatoes, stock, tomato juice, and corn. Stir in the chili powder and cumin.
- Bring the soup to a boil over high heat. Reduce the heat to low and cook, uncovered, stirring occasionally, for 15 minutes.
- Ladle soup into individual soup bowls and sprinkle each with some of the cheese. Serve immediately with tortilla chips or warm flour tortillas, if desired.
Nutrition Facts : Calories 381.9, Fat 10.3, SaturatedFat 4.6, Cholesterol 19.9, Sodium 814.7, Carbohydrate 56.4, Fiber 14.4, Sugar 8.3, Protein 21.2
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