"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
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1 1/2 cups
green bell pepper, chopped
3/4 (14.5 ounce) can
diced tomatoes, drained
3/4 (15 ounce) can
whole kernel corn, drained
1/2 (15 ounce) can
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.
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!
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.
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!
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!
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.
Added cilantro, chopped avocado, crushed tortilla chips and cheese to top it off.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Corn Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 126
** Calories from Fat: 38
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