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Cajun Corn Soup

By: JWHICKER

"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."

Rate/Review | Read Reviews (14)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 1/2 cups chicken broth
1 cup water
1 green bell pepper, chopped
3/4 (14.5 ounce) can diced tomatoes, drained
3/4 (15 ounce) can whole kernel corn, drained
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 tablespoon vegetable oil
1 leek, chopped
1 clove garlic, chopped
1/2 (15 ounce) can black beans

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.