Ingredients

The following ingredients have 4 Servings
  • 3 (15 ounces each) cans reduced-sodium black beans, rinsed and drained
  • 1 cup salsa
  • 1 teaspoon cumin ((or to taste))
  • 14 ounces canned corn, drained (or 1.5 ups frozen corn kernels)

Instruction

  • In a large saucepan or medium soup pot set over medium heat, stir together 2 cans (3 cups) of the beans, the salsa, cumin, and 1 cup of water.
  • Bring the mixture to a boil. While it is heating, use an immersion blender (also called stick or hand blender) to puree the mixture right in the pot, so it is still a little chunky. (If you don’t have an immersion blender, puree it in a regular blender and then transfer it to the pot.)
  • Once the mixture comes to a boil lower the heat to a simmer and add the remaining 1 can of beans and the corn. Continue to simmer, stirring occasionally. 
  • Serve the soup immediately, topping each bowl with condiments of your choice such as light sour cream or plain Greek yogurt, shredded low fat cheese, chopped cilantro, fresh squeezed lime juice, and or a few crushed corn chips.