Black bean, corn and tomato soup!

I’ll try to finish blogging the Europe trip soon, but thought I’d take a break to blog a yummy, easy dinner I made this evening ๐Ÿ™‚ Don’t mind the photo, it was taken on my iPhone ๐Ÿ˜›

Today was a particularly long day at work, and after work, we checked out a friend’s exhibition, so by the time I got home, it was past 7:00. I had no desire to stop at the store, and in my current state of illness, I did not really want to make much, but I had saved this recipe a while back and wanted to try it. It came together really quickly, I had almost everything on hand, and it was quite delicious!

I found this recipe on Kelly’s Culinary Adventures, and I am so glad I finally tried it! ๐Ÿ™‚ Definitely give this soup a try on a night where you don’t want to spend a lot of time in the kitchen!

Black Bean, Corn and Tomato Soup

Originally from Kelly’s Culinary Adventures

(Any changes I made are in Italics)

1 cup chopped onion
1 small chopped green pepper (I omitted this)
1 small can corn kernels, drained (about 1 cup) (I used a whole can)
1 cup black beans, rinsed & drained (Also used a whole can of black beans)
1 1/2 cups diced tomatoes (about 3 plum tomatoes) (I cheated and used canned too)
2 cloves garlic, minced
5 cups low-sodium vegetable or chicken stock (I used veggie, and only used 4 cups)
2 tbsp basmati rice
2 tbsp medium spice chili paste (Omitted – Didn’t have this, so I added a dash of hot sauce instead)
1 tbsp ketchup
dash of salt and pepper
1/4 tsp red pepper flakes
2 tbsp vegetable oil
1 tbsp flour or cornstarch (if desired)
1 tbsp cilantro or parsley (omitted)
1) Spray a saucepan with cooking oil (Pam), add the vegetable oil and place over medium heat. Cook the onion, green pepper, corn, and garlic for 6-8 minutes.
2) Add the vegetable stock, black beans, rice, chili paste, ketchup, salt & pepper, red pepper flakes. Bring to a boil, reduce heat and simmer for about 15 minutes.
3) Add tomatoes and stir well. If soup seems too runny, stir in 1 tbsp corn starch mixed with water and cook another 3-4 minutes.
4) Garnish with sour cream & cilantro. (I also served with tortilla chips! Yum!)

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