Easy Black Bean and Corn Soup is a super easy, flavorful and incredibly healthy recipe that kids and adults love. Just 4 ingredients and 15 minutes to make it from start to finish!
Easy Black Bean and Corn Soup Recipe here: http://bit.ly/2kP7Rmz
How to make beans in the slow cooker or Instant Pot: http://bit.ly/2jVdWtT
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Aviva Goldfarb cookbooks: http://bit.ly/2m5cCd9
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Hi, it’s Aviva Goldfarb, and I am going to show you another soup-er easy recipe. Soup-er because we’re making easy black bean and corn soup. And it’s only four ingredients; it takes literally about ten minutes to make it, and it’s so healthy and flavorful, you’re going to love it!
One serving of this soup has half your daily fiber needs—and fiber is so important for your health—and has plenty of protein. But more importantly, it’s really easy, and you’re going to love it, and your family is going to love it. All we have are black beans—you can use canned black beans—three cans total, but I made these in the slow cooker, and you can get that recipe by clicking below the video—and salsa, which has a lot of nutrition in just one ingredient. And we are using frozen, or you can use canned, corn kernels, and some cumin, or coo-min, however you like to say it. And a little bit of water. I don’t really count that as one of the ingredients. I don’t know if that’s cheating or not, but I think it’s four ingredients.
The first thing that we’re going to do is we’re going to combine three cups, or two cans, of beans and the salsa and the water and the cumin in the pot and get those heating up in a hot pot. And while they’re heating, we’re going to puree them using an immersion blender. If you don’t have an immersion blender, I highly recommend getting one. They are so useful for soups and smoothies and other things. They’re not very expensive. But you can also do this in a standing blender; it’s just a little more work and mess. After you’ve blended it to your desired consistency—I like to leave it a little bit chunky but mostly smooth—then we’re going to add the last can of black beans, or one and a half cups of black beans, and the corn kernels so it’s still going to have the texture and the chunkiness.
I got so hungry making that soup because it took so much work—not—that I poured myself a ginormous bowl of soup. And I put sour cream, and cheddar cheese and cilantro in mine, and one of the fun things about making a soup like this for your family is that everybody can dress it up the way that they like it, and it makes it kind of a fun meal, and they can customize it kind of to their own flavors. And if even that was too much effort for you, you can make this whole soup in the slow cooker so you don’t have to do any of the work.
So if you like this recipe and this video—and by the way, the details for the recipe and how to make it in the slow cooker are in the link just below the video—make sure and give the video a thumbs up, leave a comment, and subscribe to the YouTube channel. And remember, you are never too busy to eat well, especially when dinner only takes ten minutes!
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