- 1 Tbsp. olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 (15 oz.) cans black beans, rinsed and drained
- 1 can yellow corn
- 1 green bell pepper, chopped
- 1 1/2 cups water
- 2 chicken bouillon cubes
- 14 oz. can diced tomatoes, undrained
- 1/2 tsp. dried thyme leaves
- 1 tsp. dried basil leaves
- 1/2 tsp. cumin
- 1/8 tsp. pepper
Directions:
Cook
onion and garlic in oil in a large soup pot. Mash one of the cans of rinsed and drained beans and then add to the pot with the other can of rinsed and drained beans, undrained corn, bell pepper, water, bouillon cubes, and
tomatoes.
Stir in seasonings. Cover pot and bring to a boil. Reduce heat to low
and simmer the soup for 8-10 minutes, stirring frequently. Serves 4-6
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