MELISSA ALEXANDRIA
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Easy Black Bean, Corn & Tomato Soup
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low calorie density recipes

Easy Black Bean, Corn & Tomato Soup

This is the perfect, filling 30-minute meal!  It’s also incredibly easy to make – it’s the perfect meal-prep lunch because it stays fresh for 3-4 days in the fridge (just make sure to use air-tight containers).

Ingredients:

  • 1 medium yellow onion, chopped
  • 1 yellow or orange bell pepper, diced
  • 1 ½ cups of frozen corn
  • 1 x 15 oz can of black beans 
  • 1 x 15 oz can of diced tomatoes w/  juices
  • ½ teaspoon of chili powder
  • 1 teaspoon of garlic powder
  • ½ teaspoon of cumin
  • 2.5 cups of water

Instructions

  1. Sautee onion with a splash of water in a large soup pot on the stovetop  over medium heat for 5 minutes (until translucent) – stirring often so that it doesn’t stick to the pan.
  2. Add in diced bell pepper for 3 minutes (stirring often) before adding in the rest of the ingredients.
  3. Add black beans (after rinsing them from the can) diced tomatoes with juices, corn, cumin, garlic powder, chili powder, and water.  Stir together well. 
  4. Leave it on medium to high heat for 15-25 minutes to simmer.
  5. Sprinkle salt on top and enjoy!
  6. Optional, add a scoop of leftover rice in! This will make it even more filling.
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