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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups chicken broth

  2. 1 cup water

  3. 1 green bell pepper, chopped

  4. 3/4 (14 1/2 ounce) can diced tomatoes, drained

  5. 3/4 (15 ounce) can whole kernel corn, drained

  6. 1/2 teaspoon garlic salt

  7. 1/4 teaspoon cayenne pepper

  8. 1/4 teaspoon paprika

  9. 1 tablespoon vegetable oil

  10. 1 leek, chopped

  11. 1 clove garlic, chopped

  12. 1/2 (15 ounce) can black beans

Instructions Jump to Ingredients ↑

  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.

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