Cajun Corn Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 126 Calories

Ingredients

• ¼ teaspoon paprika
• 1 cup water
• 1 tablespoon vegetable oil
• 1 ½ cups chicken broth
• ¼ teaspoon cayenne pepper
• 1 clove garlic, chopped
• 1 green bell pepper, chopped
• ½ teaspoon garlic salt
• 1 leek, chopped
• ¾ (14.5 ounce) can diced tomatoes, drained
• ¾ (15 ounce) can whole kernel corn, drained
• ½ (15 ounce) can black beans

Recipe Instructions

Step 1

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.

Step 2

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.