Bean Soup with Corn
When the weather is cool and you want something warm to fill your belly – soup does the trick. This bean soup with corn is a very thick soup. Thick and hearty enough to call supper!
Black and white and yellow, this soup will warm you and fill you up. Quite a simple recipe, too.
Variations:
Use white corn instead of yellow. Substitute hominy in place of the corn.
Switch up the beans you use in this recipe, exchange the navy beans for lima beans.
Use vegetable broth to make meat free option.
How to Store Bean Soup with Corn:
Refrigerator: Allow to cool to room temperature. Place in airtight container and store in refrigerator up to one week. Reheat over low on stovetop or in microwave when ready to serve.
Freezer: Allow to cool. Place in airtight container, leaving one half inch to one inch room between top of soup and container lid. Freeze up to two months. Place in refrigerator to thaw overnight prior to reheating.
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Make It a Meal:
Serve along side a salad or sandwich. Grilled cheese or cold cuts would make a nice addition to the meal.
If you are watching your sodium intake, you can select reduced sodium canned vegetables. Or, buy dried beans and simmer overnight in plain water. I usually do a whole bag of beans, then separate into zip top bags for freezing. I freeze the beans in two cup portions, so it’s easy to mix up smaller recipes like this using one bag.
I also used frozen corn in this batch. (again about 2 cups of corn) The recipe made about four large servings and six smaller servings.
Bean Soup with Corn Recipe
Ingredients:
Black Beans, Navy Beans, Corn, Beef Broth.
Recipe Directions:
Drain and rinse black beans. Drain corn. Place navy beans, black beans, corn and broth in pan. Heat over medium on stovetop.
Bean Soup with Corn
Easy, hearty soup to fill you up on a cool day.
Ingredients
- 10 oz Black Beans
- 10 oz Navy Beans
- 10 oz Corn
- 2 c Beef Broth
Instructions
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Drain and rinse black beans.
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Drain corn.
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Combine black beans, white beans, corn and beef broth in saucepan.
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Heat over medium until warmed through.
Recipe Notes
Serve topped with: sour cream, red pepper slice, taco seasoning, shredded cheese.
Approximate Nutritional Information:
Servings Per Recipe: 4, Amount Per Serving: Calories: 830, Total Fat: 7g, Cholesterol: 0mg, Sodium: 446mg, Total Carbs: 160g, Protein: 46g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
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