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Quick Corn and Black Bean Soup

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Quick Corn and Black Bean Soup
  • Prep 5 min
  • Total 15 min
  • Servings 4
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by: Tablespoon Kitchens
Updated Jul 17, 2017

Ingredients

  • 1 box (10 oz) frozen corn & butter sauce
  • 1 can (14 1/2 oz) Muir Glen™ diced tomatoes, undrained
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (14 oz) reduced-sodium chicken broth
  • 1/4 cup chopped green bell pepper
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 2 tablespoons chopped fresh cilantro, if desired

Steps

  • 1
    Place corn and sauce pouch on microwavable plate. Cut small slit in center of pouch. Microwave on High about 2 minutes or until sauce is partially thawed. Remove corn and sauce from pouch to 2-quart saucepan.
  • 2
    Add remaining ingredients except cilantro. Cook over medium-high heat 5 to 7 minutes or until hot. Sprinkle individual servings with cilantro.

Nutrition Information

210 Calories, 2 1/2g Total Fat, 10g Protein, 35g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
570mg
24%
Potassium
660mg
19%
Total Carbohydrate
35g
12%
Dietary Fiber
11g
46%
Sugars
6g
Protein
10g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Rev up your nutrients in a fast way. This quick and yummy soup is a good source of vitamin C and calcium and an excellent source of iron and fiber!
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