This quick and easy soup is made by opening a lot of cans! Serve it in a colored soup tureen for a beautiful presentation.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 Tbsp. olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 (15 oz.) cans black beans, rinsed and drained
- 2 cups frozen corn, thawed
- 1 green bell pepper, chopped
- 14 oz. can ready to serve chicken broth
- 14 oz. can diced tomatoes, undrained
- 1 bay leaf
- 1/2 tsp. dried thyme leaves
- 1 tsp. dried basil leaves
- 1/2 tsp. cumin
- 1/8 tsp. pepper
Preparation:
Cook onion and garlic in oil in a large soup pot. Open one can of beans, mash the beans using a fork, and scoop out of the can into the pot, along with the can of whole beans, corn, bell pepper, chicken broth, and tomatoes.
Stir in seasonings. Cover pot and bring to a boil. Reduce heat to low and simmer the soup for 8-10 minutes, stirring frequently. Remove bay leaf and serve. Serves 4-6
