Black Bean and Corn Soup

  • Prep Time: 80 minutes
  • Cook Time: 300 minutes
  • Servings: 6 servings


  • 1 count jalapeno chile pepper fresh
  • 4 clove garlic
  • 1 tablespoon fresh cilantro
  • 4 cup water
  • 1 can Mexican-style stewed tomatoes
  • 1 1/2 cup pepper yellow or green sweet
  • 1/4 teaspoon hot pepper sauce
  • 1/3 cup tomato
  • 1 teaspoon ground coriander
  • 1 cup onion
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 package corn frozen whole kernel
  • 2 1/4 cup black beans dried


    1. Rinse beans; place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour. Drain and rinse beans.
    2. In a 4-quart crockpot combine beans, corn, chopped onion, minced garlic, cumin, salt, coriander, and hot pepper sauce. Pour boiling water over all.
    3. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. To serve, mash beans slightly to thicken. Stir in undrained tomatoes. Serve with Pepper Salsa.
    4. Pepper Salsa: In a bowl combine 1 1/2 cups finely chopped yellow and/or green sweet peppers; 1 finely chopped small fresh jalapeno chile pepper; 1/3 cup chopped, seeded tomato; and 1 tablespoon fresh cilantro. Cover and chill up to 24 hours.


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