Cajun Corn Soup recipe
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- 1 ½ cups chicken broth 1 cup water 1 green bell pepper, chopped ¾ (14.5 ounce) can diced tomatoes, drained ¾ (15 ounce) can whole kernel corn, drained ½ teaspoon garlic salt ¼ teaspoon cayenne pepper ¼ teaspoon paprika 1 tablespoon vegetable oil 1 leek, chopped 1 clove garlic, chopped ½ (15 ounce) can black beans
Nutrition Info
- 125.9 caloriescarbohydrate: 21.1 gcholesterol: : -fat: 4.3 gfiber: 2.7 gprotein: 3.2 gsaturatedFat: 0.7 gservingSize: -sodium: 585.5 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Cajun Corn Soup
Directions
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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.