Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This healthy soup has a tomato broth and seven kinds of fresh, healthy veggies.
Follow these simple shortcuts for delicious butternut squash soup.
A classic cabbage soup with garlic and stewed tomatoes in comforting broth.