READY IN 45 mins

Cajun Corn Soup

Read Reviews (15)

"A variation of Cajun corn soup -- with black beans instead of meat! Alter the spices accordingly, as this can turn out VERY hot or just a little spicy, depending on what you like." — JWHICKER

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 08, 2008

this soup was just delicious. I made some changes I omitted the leeks and also added a can of navy beans to make it a thicker soup. I chopped up grilled andouille sausage and added a lil thickening of flour and water to make it thick. The soup was fantastic. I will definetly make again.

—newlywed

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Most Helpful Critical Review

Feb 02, 2012

I had high hopes for this soup, but it just fell flat for me. I followed the recipe, but reversed the steps so I would only need to use 1 pot (sauteed onions/garlic first, the added the broth et al to boil, reserving 1/2 of the beans/corn/peppers until after I immersion blended the soup). It just had very little flavor, other than HOT (not too hot, just hot). I'm not sure what makes this "cajun", but I think I would have preferred it w/a cajun spice blend. THANKS for the recipe, JWHICKER!

—lovestohost

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17 Ratings

Jul 21, 2006

Excellent flavour, and very quick to prepare. Next time, I think I'll reserve half of the black beans and add them to the soup whole, just to add a little more texture to the soup. My husband (a very obviously NON-vegetarian) thought there should have been meat in it, but I don't think it needed it.

—Tara

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Feb 02, 2011

My Sweetheart has been going more and more vegetarian on me so I tried this recipe. I hate to make changes but it really was a tiny one. I used vegetable broth instead of chicken broth. She loves the beans so this worked out perfectly. I like a little more meat or chicken or fish with my meals so I add in some sauteed shrimp to my bowl right before serving. Three little words: Won-der-ful!

—Pundragon

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Jul 18, 2006

I actually LOST the recipe after I bought the supplies and before I made the soup, so I sort of guessed at what I was supposed to do when and totally wound up skipping the "blend" part. For the chicken broth, I used a ramen noodle seasoning packet (I'm trying to be more thrifty). I added a ton of hot pepper, and it wound up being too hot, so to balance and give a little more flavor, I added a little brown sugar. It was DELICIOUS!

—DITTILY

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May 15, 2009

Even better than I expected. I did change a little though. I did not add the corn until the end because I did not want it chopped and I used 1/2 can beans in the blender and another 1/2 at the end so it would be whole. I topped it with a dollop of sour cream and fresh chopped cilantro and chives. My husband said his only complaint was I didn't give him enough.

—Summer

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Dec 15, 2010

Added cilantro, chopped avocado, crushed tortilla chips and cheese to top it off.

—tem0627

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Oct 21, 2009

This was very easy to make and the ingredients are all things I have on hand regularly (except the leek which I left out.) With that said, I'm still very surprised at the GREAT reviews this soup has. It's thin and almost more broth than anything. We like a thick soup so this one is kind of boring. I only blended half of the black beans as one review suggested. I added noodles. It helped some but I don't think this will be added to my family's favorite soups.

—vandy004

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Nutrition

Calories
126 kcal
6%

Carbohydrates
21.1 g
7%

Cholesterol
0 mg
0%

Fat
4.3 g
7%

Fiber
2.7 g
11%

Protein
3.2 g
6%

Sodium
585 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cajun Corn Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 126
** Calories from Fat: 38

% Daily Value *
** Total Fat 4.3g 7 %
** Saturated Fat 0.7g 3 %
** Cholesterol 0mg 0 %
** Sodium 585mg 23 %
** Potassium 255mg 7 %
** Total Carbohydrates 21.1g 7 %
** Dietary Fiber 2.7g 11 %
** Protein 3.2g 6 %
** Sugars 5.2g
** Vitamin A 23 %
** Vitamin C 19 %
** Calcium 6 %
** Iron 28 %
** Thiamin 4 %
** Niacin 6 %
** Vitamin B6 9 %
** Magnesium 7 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.