Cajun Corn Soup recipe

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Ingredients

1 ½ cups chicken broth
1 cup water
1 green bell pepper, chopped
¾ (14.5 ounce) can diced tomatoes, drained
¾ (15 ounce) can whole kernel corn, drained
½ teaspoon garlic salt
¼ teaspoon cayenne pepper
¼ teaspoon paprika
1 tablespoon vegetable oil
1 leek, chopped
1 clove garlic, chopped
½ (15 ounce) can black beans

Nutrition Info

125.9 calories
carbohydrate: 21.1 g
cholesterol: : -
fat: 4.3 g
fiber: 2.7 g
protein: 3.2 g
saturatedFat: 0.7 g
servingSize: -
sodium: 585.5 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix the broth and water in a pot, and bring to a boil. Stir in the green bell pepper, tomatoes, and corn. Season with garlic salt, cayenne pepper, and paprika. Reduce heat to low, and simmer 10 minutes. Transfer 1/2 the mixture to a blender, blend until smooth, and return to pot.

  2. Heat the oil in a skillet over medium heat. Stir in the leek and garlic, and cook 5 minutes, until tender. Transfer to blender. Place black beans and about 1/2 cup of the soup into blender. Blend until smooth. Mix into the soup, and continue cooking 10 minutes, until heated through.

Recipe Yield

4 servings

Recipe Note

A variation of Cajun corn soup -- with black beans instead of meat! Alter the spices accordingly, as this can turn out VERY hot or just a little spicy, depending on what you like.

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